STEAK AU POIVRE – from Susan Branch’s Love Cookbook
This recipe is adapted from Susan Branch’s cookbook “Love” I usually double the ingredients in the sauce because I love it and want a lot of it on our steaks I also crumble in some gorgonzola cheese and occasionally add sautéed wild mushrooms as well. You can be creative and make it however you and your Sweetheart like!
Serves two
1 – 1 ½ Tbsp. cracked black pepper
2 Tbsp cognac
2 Tenderloin steaks
2 Tbsp red wine
2 Tbsp butter
¼ C. beef broth
1 Tbsp. shallots, finely minced
2 Tbsp. heavy cream
Press the cracked pepper into your fillets, heat the butter in a heavy bottom skilled and sear steaks over medium high heat on both sides. Turning once. Reduce heat to medium and cook until desired doneness. Remove and keep warm. Add shallots to pan, you may need to add a bit more butter, and sauté then deglaze your pan with your cognac and wine scraping up all the brown bits. Cook on med/high heat add your beef broth cook another couple of minutes and then add your heavy cream season with salt and pepper as needed and I also like to add a little fresh herbs, such as a bit of thyme, or fresh parsley. Pour sauce over steaks and serve.
