Steak Au Poivre

Recipe #2 from Rocco’s book, Now Eat This! So good! No wonder the book is already #1 on the New York Times Bestseller list. I wasn’t sure how I was going to feel about this since I’m a bit of a steak purist, but this was delicious. I would definitelymake this again, especially since it’s so quick and easy.

Steak Au Poivre
serves 2 / 6 ww pts

Here’s what I used:

  • 2 4-oz portions filet mignon (any visible fat trimmed away)
  • 2 tbsp very coarsely ground black pepper
  • kosher salt
  • 1 tbsp cognac
  • 3/4 cup evaporated skim milk
  • 3/4 tbsp cornstarch
  • nonstick cooking spray

Here’s what I did:

  1. Preheat oven to 375.
  2. Heat a cast iron skillet over high heat. Mound the 2 tablespoons pepper on a plate or cutting board. Season the steaks on both sides with salt and dredge one side of each steak in the pepper piles. Press down so it sticks. It’s a lot of pepper, but it just works. Trust me.
  3. When the pan is very hot, spray pan with cooking spray and place steaks pepper side down. Let sear for 3-4 minutes per side then stick the pan in the oven to finish cooking (about 8 minutes for medium-rare).
  4. While the steaks are cooking, mix the evaporated milk and cornstarch together with a fork.
  5. Remove the steaks and keep warm on a plate with some foil over it.
  6. Return the pan to the stovetop over medium-high heat and add the brandy. Stir with a whisk until the brandy reduces by half. Whisk the milk and cornstarch mixture into the skillet. Bring to a boil, then reduce the heat to low and simmer, whisking constantly, about 2 minutes. Season with S&P, and spoon the sauce over the steaks. Stick your face in it.

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