Pan-Seared Steak Au Poivre

Jim Franco

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Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

4 small filet mignons, 1-inch thick
1 tablespoon cracked black peppercorns
1 tablespoon olive oil
1/2 cup beef broth
1/4 cup cognac (optional)
2 tablespoons butter, cut into 4 pieces

Directions

Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper.
Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops of water dance across the surface.
Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as necessary so the oil stays hot but does not smoke.
Turn the steaks and cook until small drops of red juice come to the surface, about 5 minutes for medium. Transfer to a platter and keep warm.
Add the broth to the skillet over high heat and scrape up any browned bits. Pour in the cognac (if desired). Boil 1 to 2 minutes to burn off the alcohol.
Remove the skillet from the heat. Whisk in the butter, one piece at a time, until melted. Pour the sauce over the steaks.

By Jane Kirby, May 2002

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 362

Calcium 36mg
Carbohydrate 1g
Cholesterol 121mg
Fat 23g
Fiber 0g
Iron 3mg
Protein 36mg
Sat Fat 10g
Sodium 170mg

What does this mean? See Nutrition 101.

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Quick Tip

Make it a meal: Serve the steak with oven fries. Cut 3 russet potatoes into ½-inch-thick sticks, toss in 3 tablespoons olive oil and ½ teaspoon salt, and roast in a 425° F oven, stirring once, until golden and crisp, 35 to 40 minutes.