Easy Steak au Poivre
Easy Steak au Poivre smothered in a rich bourbon cream sauce features peppercorn crusted beef fillets seared over high heat and covered with a creamy sauce. It's a quick and simple but elegant dinner that takes just 15 minutes to make!
Servings: 6
Ingredients
- 3 beef tenderloin fillets
- 3 tablespoons cracked peppercorns
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- ¼ cup butter
- ½ cup bourbon
- ½ cup beef stock
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
Instructions
- Pat beef fillets with paper towel to remove excess moisture, and press crushed peppercorns and sea salt evenly into meat so that both sides are covered
- Heat a cast iron pan or heavy bottomed frying pan over high heat until hot, and add olive oil and butter
- Place steaks in pan, and cook for 5 minutes per side
- Remove steaks from pan, place on a platter, and cover with foil
- Add bourbon to pan, and stir to deglaze and loosen up browned bits
- Add the beef stock, mustard and heavy cream, stir, and cook until sauce is thickened
- Return steaks to pan, stir in any juice from platter, and spoon sauce over steaks
- Serve immediately for medium rare steaks, or simmer until temperature reaches 160 degrees, according to meat thermometer, and serve
Notes
Use caution, and step back when adding bourbon to hot pan as it will smoke
If you can't find peppercorns, use freshly ground pepper
Nutrition
Calories: 278kcal | Carbohydrates: 1g | Protein: 1g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 567mg | Potassium: 73mg | Vitamin A: 820IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.1mg