SAN DIEGO — When I worked at Adolph's Restaurant in Park City, Utah we served Steak au Poivre tableside and let me tell you there were a lot of flames in the dining room. Of course, by trained professionals!
Steak au Poivre
- 2 - 4, 6 - 8 oz Filet Mignons
- 2 tbsp Olive oil
- 1 tbsp Butter
- ¼ cup Shallot, diced fine
- 1 tbsp Green peppercorns
- ½ cup Cognac or Brandy
- 1 tsp Dijon mustard, plus a little extra
- 1 tsp Better than Boullion Beef
or
- 1 tsp Bone broth condensed
- ¾ cup Heavy cream
- Kosher salt
- Black pepper, coarse grind
Start by slightly pressing the filet, and season with salt and coarse ground black pepper. Heat a heavy frying pan or skillet to a medium-high heat, add oil and place filet seasoned side down and season the other side.
Sear the steak for 4 to 6 minutes on each side depending on the temperature you desire. After each side has a nice crust, remove from the pan and set aside.
Turn the heat to medium-medium low heat before adding the butter and the shallots, and sauté for about 2 to 3 minutes until they are translucent.
This next step is important, shut off the flame on the stove. Pour about a half cup of Brandy into the pan, lean back and be careful that the Brandy does flame, that is why we turn off the flame. Once the Brandy is in you can turn the heat back on and let the alcohol evaporate. Simmer and reduce the liquid by a quarter.
Next, add the Green Peppercorns, be sure not to use Black Peppercorns, they are not the same. Now some dijon mustard and concentrated Beef Bone broth, Beef Better Than Boullion will work as well.
Stir the sauce well to incorporate the flavors. Finish with the heavy cream, bring to a boil and reduce to a simmer for 3 to 4 minutes. A good way to check thickness is to use the back of the spoon and run your finger through the sauce, if it stays separated the sauce is ready. Since your meat has rested it's time to plate for presentation. Slice the steak into strips, lay them out on the plate and top with the au poivre sauce.