Cast-Iron Steak Au Poivre

Recreate the steakhouse at home, with this classic French dish that pairs lean beef filet with a creamy, peppered pan sauce for a delicious meal any day of the week

Cast-Iron Steak Au Poivre
Photos courtesy of Beef. It's What’s For Dinner

12 ingredients

4 servings

35 minutes

Nutrition information per serving, 3 ounces steak with sauce: 369 Calories; 243 Calories from fat; 27g Total Fat (16 g Saturated Fat; 1.1 g Trans Fat; 1.3 g Polyunsaturated Fat; 8.1 g Monounsaturated Fat;) 115 mg Cholesterol; 1874 mg Sodium; 6.3 g Total Carbohydrate; 1.3 g Dietary Fiber; 2.1 g Total Sugars; 19 g Protein; 0 g Added Sugars; 61.1 mg Calcium; 2.8 mg Iron; 372 mg Potassium; 0.5 mcg Vitamin D; 0.3 mg Riboflavin; 7.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 196 mg Phosphorus; 2.8 mg Zinc; 17 mcg Selenium; 70.4 mg Choline.

Ingredients:

  • 2 beef Tenderloin Steaks, cut 1-inch thick (about 6 oz each)
  • 1 tablespoon salt
  • 2 tablespoons + 1-1/2 teaspoons cracked black pepper, divided
  • 1/4 cup butter
  • 3 cloves crushed garlic
  • 3 sprigs fresh thyme
  • 1/4 cup minced shallots
  • 1/4 cup brandy
  • 1/2 cup heavy cream
  • 1 tablespoon demi-glace or beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon-style mustard

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. Season steaks with salt; press top of filets in 2 tablespoons cracked pepper, pressing evenly onto top of the steak.

2. Heat large cast-iron skillet over medium heat until hot. Place steaks, peppercorn side down, in skillet turning until seared on all sides. Add 2 tablespoons butter, garlic and thyme. Cook, spooning steaks with butter, 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm.

3. Add shallots; cook 2 minutes or until softened, stirring occasionally. Add brandy; cook 1 to 2 minutes or until alcohol burns off and browned bits attached to skillet are dissolved.

4. Stir in cream, demi-glace, Worcestershire sauce, mustard and remaining 1-1/2 teaspoons cracked peppercorns. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl remaining 2 tablespoons of butter into sauce. Spoon sauce over warmed steaks.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Source: beefitswhatsfordinner.com

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