Grass-Fed Beef Tenderloin Steak Au Poivre Recipe

Ingredients

• 2 Beef Tenderloin Steak (227g/8oz each)

• 1 tablespoon whole black peppercorns, or more to taste

• 2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks

• 2 tablespoons butter

• 1 tablespoon minced shallot

• 2 tablespoons cognac

• 2 tablespoons red wine

• ¼ cup beef broth

• 2 tablespoons heavy whipping cream

Instructions

1. Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
2. Heat butter in a heavy pan/skillet over medium-high heat. Add steaks
3. cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium & cook steaks, turning often, until they begin to firm up & are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate & cover to keep warm.
4. Stir shallot into the pan/skillet. Pour in cognac & red wine
5. simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth & simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream
6. cook until heated through, 1 to 2 minutes.
7. Pour cream sauce over steaks.
8. Serve with potatoes, vegetables or salad.