Steak au Poivre
- 4 Lostine Tenderloin Steaks
- 2 Tbs Coarsely ground black pepper
- 3.5 Tbs Unsalted butter, divided
- 1.5 Tbs Olive oil
- 1/2 C Chopped shallots (2-3 shallots)
- 1 C Beef broth
- 1/2 C Cognac, Brandy or Sherry (good quality)
1. Place the tenderloins on a board and pat them dry with paper towels.
2. Sprinkle the tenderloins with salt and then press the black pepper evenly on both sides.
3. Allow to rest at room temperature for one hour. This is very important to get the meat to cook evenly.
4. Heat 1 1/2 tablespoons of the butter and the oil in a large sauté pan over medium-high heat until the butter almost smokes.
5. Place the steaks in the pan and lower the heat to medium.
6. Sauté the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare.
7. Remove the steaks to a serving platter and let rest.
8. Add a bit more butter or olive oil to the sauté pan, add the shallots and cook over medium heat for 4 minutes.
9. Add the Cognac to deglaze pan and cook for 2 more minutes.
10. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
11. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt.
12. Serve the steaks hot with the sauce poured on top.