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Steak au Poivre

September 23, 2016

Steak au Poivre

Ingredients:

Steaks

  • 4 beef filet mignon steaks
  • 3 tablespoons of unsalted butter
  • 1 Old No. 3 Rub

Sauce

  • 4 tablespoons of unsalted butter
  • 2 shallots—minced
  • 1/2 cup of beef broth
  • 1/4 cup of cognac 

Best to have the right tools like Billy Twang Lump Mesquite CharcoalIgniter FuelElvis Shaker, and Turner Spatula 

Go read Cook Steaks Like Billy and get cookin’!

Billy Twang makes the classic French pepper and cognac-spiked Steak Au Poivre sauce like this: “Start by melting two (2) tablespoons of butter in a sauce pan and sauté the minced shallots until translucent.  Add one-half cup of beef stock and reduce by one-half.  Add cognac and reduce for two (2) minutes.  Strain to remove the shallots and return the liquid to the sauce pan.

Once the steaks are rested and ready to serve, make final prep to the sauce by whisking in two (2) tablespoons of unsalted butter and the natural juices from the steaks -- voila, the sauce is ready!

Steak Au Poivre is delicious, true savory pepper goodness!

 






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