Please enjoy our latest recipe for Steak Au Poivre, also known as steak with pepper-crème sauce. Thomas and I first had this meal in a Barcelona café about 10 years ago. It was rich, delicious comfort food that put us in a food coma for the rest of the night. (The sangria also contributed to our sleepiness!) We went to the café when they opened around 8pm and no one else was there. In Barcelona, it seems, only the American tourists eat so early. Before we said a word, the server handed us English menus and showed us to our table. So much for blending in!
We are real estate agents and own a boutique brokerage, Bluebird Real Estate Group. If you or someone you know needs a real estate agent keep us in mind. (We are also currently recruiting agents.) Cheers!
4 tenderloin steaks, about 6 to 8 ounces each
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup cognac or brandy
1 cup heavy cream
- Crush the peppercorns with a mortar and pestle. If you don’t have a mortar and pestle, you can use a mallet and a pie pan. Spread the crushed pepper on a flat surface, then press the steaks onto the pepper to coat on all sides and add salt.
- Set a medium or heavy skillet on medium heat, melt the butter and olive oil. Once hot, place the steaks gently in the pan, turning over every 4 minutes until it is cooked to your preference. Once done, move the steaks to a plate, tent with foil, and set aside.
- Add cognac or brandy to the skillet and carefully ignite the alcohol with a match. Once the flames die, add the cream and bring to a boil while whisking for approx 5-6 minutes.
- Add salt to taste, return steaks to pan, spoon sauace over, and serve with your favorite potatoes and veggies.