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Steak Au Poivre

I am back, and it has been over a year since my last post; sorry, but life got in the way. I have still been cooking and creating but have not had time to sit down and post them here, and there are many recipes to post. As my day job slows, I have weekend time to edit and post recipes.

The first one up is Steak au Poivre. I posted a recipe a while back but have been tweaking it over the years. I made this last night, and now I think it's perfect, so please enjoy it.

Steak au Poivre


4 beef tenderloins steaks, about 6 ounces each, 1-inch thick

1 1/2 cups of Beef bone broth, low or unsalted

2 large shallots, minced

1/2 cup of creme fraiche

1/4 cup of Jack Daniels

2 tablespoons unsalted butter

1 tablespoon of black peppercorns, crushed

Salt to taste


Pre-heat the oven to 400 degrees

Line a baking sheet with parchment paper

Place steaks in a plater season well, roll them in the crushed peppercorns and let set at room temp for 30 minutes.

Place a large cast iron skillet, enough not to crowd the steaks; you want about 1-inch space around each steak on high heat. When the skillet is nice and hot, swirl in 1 tablespoon of butter.

Add the steaks to the skillet and cook for two minutes on each side, then remove, place on the prepared baking sheet, and place in the oven.

Reduce heat to medium-high, add the remaining tablespoon of butter to the skillet and the shallots, and saute for one minute. Next, add broth and whisk, and reduce by half, about three minutes. Add the Jack Daniels, and continue to whisk and simmer for two to three minutes. Now add the creme fraiche and whisk until combined. Turn off the heat.

Remove steaks from oven and return to skillet; spoon sauce over them for one minute.

Remove the steaks from the skillet and plate, spoon the sauce, and serve. Place the remaining sauce in a gravy boat. Enjoy

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