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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 beef tenderloin steaks (5 ounces each)
2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt
1 tablespoon finely chopped shallot
1/4 cup port wine or cognac
1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 cup heavy cream
1 tbsp cup butter, cut into 2 pieces
Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove and keep warm.
In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil; reduce the heat. Add the cream and butter, stirring until melted and sauce is heated through. Serve sauce with steaks. Serves 2
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STEAK AU POIVRE
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
2 beef tenderloin steaks (5 ounces each)
2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt
1 tablespoon finely chopped shallot
1/4 cup port wine or cognac
1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 cup heavy cream
1 tbsp cup butter, cut into 2 pieces
Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove and keep warm.
In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil; reduce the heat. Add the cream and butter, stirring until melted and sauce is heated through. Serve sauce with steaks. Serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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