Steak Au Poivre Recipe

• 3 lbs beef tenderloin
• 1/2 c. coarsely cracked black pepper
• 1/2 Tbsp. salt
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. grain mustard
• 1 Tbsp. butter
• 1/8 c. fine brandy
• 1/3 c. heavy cream

1. Combine salt and black pepper.
2. Completely coat the filets in the mix and allow to sit for 10 min.
3. Heat extra virgin olive oil to medium-high heat.
4. Sear the steaks on both sides for about 3 min per side; when done, remove steaks.
5. They will be rare.
6. Finish in oven, if you like.
7. (The pepper will burn on the stove-top.)
8. Scrape meat drippings from bottom of pan.
9. Add in butter, stirring till butter melts.
10. Add in brandy, then flame the brandy (do this away from the stove).
11. Whisk in mustard vigorously, then slowly pour in the heavy cream, to create a nice emulsion.
12. Plate the steaks and serve with the sauce on top.
13. Enjoy!!
14. for comments and questions email c. email protected/*
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beef tenderloin, black pepper, salt, extra virgin olive oil, grain mustard, butter, brandy, heavy cream

Taken from cookeatshare.com/recipes/steak-au-poivre-28152 (may not work)