1. Cut each steak across the grain into three medallions. Pat steaks dry with paper towel and season all over with black and white peppercorns and salt to your taste. 2. Heat a large, heavy skillet over medium-high heat; add a splash of oil and half the butter. Add steaks, without overcrowding pan; cook for about 2 to 3 minutes, until browned on underside and steak releases easily from pan. Turn with tongs. Cook, basting with a little butter and adding more butter, if needed, for about 3 minutes, or until a digital instant-read thermometer inserted sideways into centre of steaks reads 145°F (63°C) for medium-rare at the least. Transfer to a plate and let rest for 5 minutes. 3. Reduce heat to medium; drain off excess fat from pan. Add brandy and boil, allowing the alcohol to burn off, then add a splash of white wine and simmer for a moment to reduce and allow alcohol to burn off. Pour in beef stock and simmer, stirring and scraping up browned bits from pan. Simmer until liquid is reduced by almost three quarters. 4. Stir in mustard, then cream; simmer until reduced and thickened to a sauce consistency. Pour in any accumulated juices from the steaks. Stir in green and pink peppercorns and season with salt to taste. 5. Place the steaks onto a hot serving plates, spoon sauce over the top and sprinkle with chopped parsley and chives.

Pan-Seared Steak au Poivre

Ingredients

Directions

Cuts Used in This Recipe

Tenderloin Grilling Steak

Tenderloin Peeled