Michelin Star Steak au Poivre
Michelin Star Steak au Poivre
Ingredients
For the Steak
- 4 beef tenderloin steaks, 6-8 ounces each, 1 1/2 inches thick
- 1 tablespoon coarse salt
- 2 tablespoons black peppercorns, freshly cracked
- 2 tablespoons grapeseed oil, or other high smoke point oil
- 4 tablespoons unsalted butter
- 4 fresh thyme sprigs
- 3 garlic cloves, lightly smashed
For the Sauce
- 1 shallot, finely diced (brunoise)
- 1 clove garlic, minced
- 1/4 cup cognac
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 teaspoon black peppercorns, freshly ground
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Pat the beef tenderloin steaks dry with paper towels. Season generously on all sides with coarse salt and freshly cracked black pepper, pressing the pepper into the meat to adhere.
⏱️ 5 min•🌡️ 350
- 2
Heat a heavy-bottomed, oven-safe stainless steel pan over medium-high heat. Add the grapeseed oil and heat until shimmering. Carefully place the seasoned steaks into the hot pan.
⏱️ 2 min
- 3
Sear the steaks for approximately 3 minutes per side, or until a deep, golden-brown crust forms. Flip the steaks to sear the other side.
⏱️ 6 min
- 4
Reduce the heat to medium. Add the unsalted butter, fresh thyme sprigs, and smashed garlic cloves to the pan. Once the butter is melted and foaming, tilt the pan slightly and continuously baste the steaks with the foaming butter mixture, spooning it over the meat for 1-2 minutes.
⏱️ 2 min
- 5
Remove the steaks from the pan and place them on a baking tray. Transfer the baking tray to the preheated oven and cook for 5-10 minutes, or until the steaks reach your desired internal temperature (e.g., 125-130°F for medium-rare).
⏱️ 10 min•🌡️ 350
- 6
Once cooked, remove the steaks from the oven and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
⏱️ 5 min
- 7
While the steaks are resting, prepare the sauce in the same pan used for searing. Remove and discard any remaining thyme sprigs and garlic cloves from the pan. Add the finely diced shallot to the pan and sauté over medium heat for 2-3 minutes until softened.
⏱️ 3 min
- 8
Add the minced garlic to the pan and cook for another 30 seconds until fragrant. Deglaze the pan with cognac, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the cognac to reduce by half.
⏱️ 2 min
- 9
Pour in the beef stock and bring to a simmer. Reduce the stock by about one-third, concentrating the flavors. Stir in the heavy cream and freshly ground black pepper. Continue to simmer until the sauce thickens slightly to your desired consistency. Taste and adjust seasoning with salt as needed.
⏱️ 5 min
- 10
Slice the rested steaks against the grain, if desired, or serve whole. Spoon the warm Steak au Poivre sauce generously over the steaks and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Michelin Star Steak au Poivre
Ingredients
For the Steak
- 4 beef tenderloin steaks, 6-8 ounces each, 1 1/2 inches thick
- 1 tablespoon coarse salt
- 2 tablespoons black peppercorns, freshly cracked
- 2 tablespoons grapeseed oil, or other high smoke point oil
- 4 tablespoons unsalted butter
- 4 fresh thyme sprigs
- 3 garlic cloves, lightly smashed
For the Sauce
- 1 shallot, finely diced (brunoise)
- 1 clove garlic, minced
- 1/4 cup cognac
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 teaspoon black peppercorns, freshly ground
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 350°F (175°C). Pat the beef tenderloin steaks dry with paper towels. Season generously on all sides with coarse salt and freshly cracked black pepper, pressing the pepper into the meat to adhere.
⏱️ 5 min•🌡️ 350 - 2
Heat a heavy-bottomed, oven-safe stainless steel pan over medium-high heat. Add the grapeseed oil and heat until shimmering. Carefully place the seasoned steaks into the hot pan.
⏱️ 2 min - 3
Sear the steaks for approximately 3 minutes per side, or until a deep, golden-brown crust forms. Flip the steaks to sear the other side.
⏱️ 6 min - 4
Reduce the heat to medium. Add the unsalted butter, fresh thyme sprigs, and smashed garlic cloves to the pan. Once the butter is melted and foaming, tilt the pan slightly and continuously baste the steaks with the foaming butter mixture, spooning it over the meat for 1-2 minutes.
⏱️ 2 min - 5
Remove the steaks from the pan and place them on a baking tray. Transfer the baking tray to the preheated oven and cook for 5-10 minutes, or until the steaks reach your desired internal temperature (e.g., 125-130°F for medium-rare).
⏱️ 10 min•🌡️ 350 - 6
Once cooked, remove the steaks from the oven and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
⏱️ 5 min - 7
While the steaks are resting, prepare the sauce in the same pan used for searing. Remove and discard any remaining thyme sprigs and garlic cloves from the pan. Add the finely diced shallot to the pan and sauté over medium heat for 2-3 minutes until softened.
⏱️ 3 min - 8
Add the minced garlic to the pan and cook for another 30 seconds until fragrant. Deglaze the pan with cognac, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the cognac to reduce by half.
⏱️ 2 min - 9
Pour in the beef stock and bring to a simmer. Reduce the stock by about one-third, concentrating the flavors. Stir in the heavy cream and freshly ground black pepper. Continue to simmer until the sauce thickens slightly to your desired consistency. Taste and adjust seasoning with salt as needed.
⏱️ 5 min - 10
Slice the rested steaks against the grain, if desired, or serve whole. Spoon the warm Steak au Poivre sauce generously over the steaks and serve immediately.
⏱️ 1 min