JNA Institute of Culinary Arts

Recipe Database - www.culinaryarts.edu

 

Steak Poivrade

 

Serving Size: 4

Preparation Time: 30 minutes

2 pounds beef tenderloin steak
2 tablespoons black pepper -- coarsely ground
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon cornstarch
1 tablespoon water
2 tablespoons Cognac
1/4 cup beef bouillon
salt

 

Sprinkle one tablespoon of pepper on each side of the steak, pressing it firmly into the meat.
 

Heat butter and oil in a heavy frying pan until hot but not brown; quickly sear the steak on both sides to press the pepper grains into the flesh. Cook 3 to 5 minutes per side. Salt the steak lightly, and remove to a heated serving platter.
 

Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in the cognac and stir thoroughly, scraping down every bit of meat glaze from the sides and bottom of the pan. Add bouillon, cook very gently for 5 minutes, stirring occasionally, and pour over steak.

 

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