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Village Tavern Steak au Poivre




Source of Recipe


Village Tavern


Recipe Introduction


2 servings


List of Ingredients




For the sauce:
1 tablespoon vegetable oil
1/4 cup very thinly sliced shallots
1/4 cup red wine
1 cup reduced-sodium beef broth
1 cup heavy cream
Salt to taste
1 tablespoon cognac
1 tablespoon brandy

For the steak:
2 (4-ounce) filet mignons, about 1 inch thick
Salt and freshly ground pepper
2 tablespoons cracked black peppercorns
1 tablespoon vegetable oil
1/4 cup red wine

Recipe



To make the sauce: In a skillet over medium heat, add oil. Add shallots and cook
until tender and translucent. Add wine, increase heat and reduce to 1 teaspoon.
Add beef broth and reduce by half. Add cream, season with salt and simmer for 20
to 30 minutes or until sauce begins to thicken. Add cognac and brandy and remove
from heat.

To prepare the steak: Season beef with salt and pepper on all sides, then coat
with cracked pepper, pushing it in to secure. In a skillet over medium heat, add
oil. Place steaks in hot pan and sear until golden. Cook for 4 to 5 minutes per
side, or until desired doneness. Remove steaks to a plate. Pour any excess oil
out of the pan and add red wine to deglaze. Reduce to 1 teaspoon, then add 2/3
cup reserved sauce and reduce by 1/4 to thicken. Serve filets topped with sauce.