Filet Mignon I Brandy Cream Sauce
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Filet Mignon in Brandy Cream Sauce
Servings: 3
PREPARATION:
Season steak, both sides with
-Extra Virgin Olive Oil
-Salt
-Pepper
- On high Heat Pan, do not add any oil to get a golden brown color
-Sear each side for 3 minutes ( medium rare)
-Remove from pan & let it rest for 10 minutes, add butter for extra
flavor
Ready to serve with your favorite side dish!
Relax, Just Eat!
Brandy Cream Sauce Recipe:
Servings: 3
2 Tbsp shallot
2 chopped garlic cloves
2 oz Brandy ( to flambe- lower the heat & slowly tilt pan to side)
2 oz White wine
4 oz Beef stock
Using a separate pan, strain it, then continue to add
2 oz Heavy Cream
Simmer and Reduce
1 pinch of pepper
1 pinch of salt
1 Tbsp Butter ( unsalted)
1 pinch of Italian Parsley
** You can also enjoy this sauce on chicken or fish**
Steak Au Poivre Recipe - Peppered Steak with Cognac Cream Sauce
Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.
Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted. The sauce wasn’t made popular until the early 20th century and that did not have peppercorns in it, it was a simple brandy cream sauce.
Ingredients for this recipe:
For the Steak:
• 2 12-ounce New York Strip Steaks
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• sea salt and cracked pepper to taste
For the Sauce:
• 2 teaspoons unsalted butter
• 1 peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 1 ½ tablespoons crushed peppercorns
• ¼ cup cognac
• 1 ½ cups heavy whipping cream
• 1 tablespoon chopped fresh parsley
• sea salt to taste
Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
1. Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
2. Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
3. Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
4. Remove the steaks and let rest on a plate. Drain the oil from the pan.
5. Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick, or nappe.
8. Season with salt and parsley and serve the sauce with the steaks.
Chef Notes:
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
If you want to make this recipe where the steak is coated in peppercorns, simply encrust the steak after seasoning it with salt in the peppercorns that were broken down with the pan, and then obviously the cream sauce will not have any peppercorns. This part is up to you.
Cognac is the better option to use over brandy, but brandy can be used.
How to make Peppercorn Sauce Recipe
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Skillet Steak with Peppercorn and Brandy Cream Sauce!
Peppercorn Skillet Steak with Brandy Cream Sauce is the ultimate recipe for cooking steak in a skillet! This SKILLET STEAK is smothered in a Peppercorn Brandy Cream Sauce fit for a king. Once I learned how to cook steak in a skillet, I’ll never cook filet mignon any other way. Peppercorn Steak is my new favorite steak recipe!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
4 6-8 ounce filet mignon steaks cut 1 1/2 inch thick at the most, room temperature
coarse sea salt
2 tablespoons whole peppercorns black or tri colored *If cooking for kids be careful with this...it can be a bit spicy
1 tablespoon butter
1 tablespoon olive oil
1/3 cup brandy the alcohol will cook out
1 cup heavy cream
fresh chopped parsley for garnish
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How to Make Steak Au Poivre | Steak with Creamy Peppercorn Sauce | Food Channel L Recipes
Old school recipe, but it's a classic. I like steak with pepper, because it has a perfect taste and it's so easy to prepare! Tender beef with a rich sauce. For lovers of spicy food. Try my interpretation of this famous recipe - Steak au poivre.
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients:
400 g beef tenderloin
1 tbsp. Black pepper
1 tbsp. mixed peppercorns
Salt flakes
50 g butter
Olive oil
For the sauce:
1 tsp Dijon mustard
50 ml brandy
50 ml beef stock
100 ml cream
1 tbsp green peppercorn in brine
Salt
#steack #peppersteack #tenderloin
Bourbon Pepper Pan Sauce - Food Wishes
Learn how to make a Bourbon Pepper Pan Sauce recipe! Mastering pan sauces is one the most important things a home cook can to do, since it allows one to produce dishes that most people only get at a restaurant. Plus, this would be perfect for Father’s Day! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Bourbon Pepper Pan Sauce recipe!
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