Steak au Poivre

Name: Steak au Poivre
Prep time: 5 min
Total time: 20 min
Ingredients: 500 g beef tenderloin; ¼ cup peppercorn blend; 1 cup heavy cream; extra virgin olive oil to taste; 1 tbsp butter; fresh thyme to taste; 4 cloves crushed garlic; salt to taste

20m

Steak au poivre is a classic French dish that consists of a steak that is coated in cracked peppercorns and then pan-seared to create a flavorful crust.

The name "au poivre" is French for "with pepper," and the dish is known for its rich and peppery sauce.

Preheat a cast iron skillet in the oven on maximum temperature
Crush ¼ cup of peppercorn blend in a mortar and pestle
Slice 500 g of clean beef tenderloin into 5 cm thick tournedos steaks
Coat the steaks in the crushed peppercorn blend
Transfer the steaks to the hot skillet
Drizzle extra virgin olive oil to taste and 1 tbsp of butter
Add 4 crushed garlic cloves and fresh thyme to taste
Add more olive oil and salt to taste
Broil for 5m until the butter is melted and the meat is starting to brown. Remove from the oven and drizzle with the melted butter
Flip the steaks to brown evenly. Return to the oven
Broil for another 5m until golden brown and cooked to the desired point. Reserve the meat and keep the skillet
Remove the garlic and thyme from the skillet
Add 1 cup of heavy cream and stir. Season with salt to taste and bring it back to the heat if necessary to warm it up
Transfer each steak to a plate and pour the sauce over. The steak au poivre is ready
Enjoy!