delicious steak au poivre

I served mine with creamed fresh spinach.

Steak au Poivre

Serves 4.  I have a supply of Sichuan pepper from a local Asian market.  This is a great use for them but you could just double up on the black pepper if you don’t have the Sichuan peppercorns.  I believe this is attributed to David Tanis.

            4 beef tenderloin steaks, 6 oz. each, cut 1” thick

            salt

            1 Tbs. coarsely crushed black pepper

            1 tsp. coarsely crushed Sichuan pepper

            2 Tbs. butter

            2 large shallots, finely diced

            1 ½ c. chicken or beef broth

            1 Tbs. cognac or bourbon

            ¼ c. crème fraȋche

            1 bunch watercress, for garnish

In a shallow dish, season steaks well on both sides with salt, then sprinkle each side with black and Sichuan pepper; press pepper in with hands.  Let meat rest 10 minutes.

While meat rests, place a large cast-iron skillet over high heat.  When surface is nearly smoking, swirl in 1 Tbs. butter.  Add steaks, adjusting heat to keep them sizzling briskly.  Cook on first side 2 minutes, or until nicely browned.  Flip and cook 2 minutes more.  Transfer steaks to a warm platter.

Add remaining Tbs. butter to pan.  Add shallots and sauté 1 minute, stirring, until they begin to brown.  Add broth and bring to a brisk simmer.  Add cognac; simmer until liquid is reduced by half 3 to 4 minutes.  Stir in crème fraȋche and cook until sauce is lightly thickened.  Return steaks to pan.  Spoon sauce over them, turning once.  Transfer steaks to plates and top with more sauce.  Garnish with watercress bouquets.