• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Steak Au Poivre a la Creme

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 6 Boneless tenderloin steaks;
  • -3/4-inch thick
  • 3 tb Whole peppercorns
  • 1/2 c Cognac
  • 1 c Whipping cream
  • 1 tb Flour
  • 2 tb Butter
  • Salt to taste


Crush peppercorns. Salt the meat & sprinkle 1/2 teaspoon crushed
peppercorns on each side of each piece of meat, pressing hard so pepper
will adhere to the meat. Let stand 30 minutes. Brown steaks in hot butter &
remove to a serving platter. Keep steaks hot. Discard butter used for
frying. To the pan, add the cognac & ignite. When flame dies out, add 1/2
the cream & let boil slowly for 1 minute. During that time, mix 1 Tbs flour
with remaining cream & add to pan. As soon as it comes to a boil, pour over
steaks & serve immediately. Garnish with shoestring potatoes.


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