My new issue of House Beautiful fell open to Alex’s Kitchen and his recipe for Steak au Poivre. I took it as a sign from the heavens and the angels did sing when these steaks hit the table. Oh my they were good.
Here’s how it’s done. Thanks Alex!
ALEX HITZ STEAK AU POIVRE RECIPE
February House Beautiful
Yield: 4 servings
1 tablespoon mixed cracked peppercorns
¼ teaspoon salt
1/8 teaspoon pepper
1 pound filet mignon, cut into four 4-ounce steaks
2 tablespoons butter
1 tablespoon tasteless vegetable oil
1 tablespoon Dijon mustard
2 tablespoons cognac or brandy
2 tablespoons heavy cream
Layer one ziplock bag inside another, pour in the peppercorns, and pound with a meat tenderizer or rolling pin until coarsely crushed.
Combine the salt, pepper, and filet mignon in a bowl and toss until the steaks are fully seasoned on all sides. In a large, heavy skillet over high heat, melt the butter into the oil. When the foaming has subsided, add the steaks and sauté for 1 ½ minutes per side for perfect medium-rare.
Transfer the steaks to a serving platter, and then add the crushed peppercorns, mustard, cognac or brandy, and cream to the skillet, cooking for a minute or two until the ingredients come together to form a sauce, using a spatula to break up the bits stuck to the pan. Pour the sauce over the steaks and serve immediately.
Read more: Alex Hitz Steak au Poivre Recipe – Easy Steak Au Poivre Recipe – House Beautiful
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