Beef Au Poivre with Cognac Cream Sauce



Serves: 4-6 - Cooking Method: Stovetop or Grill - Total Time: 30 minutes


Beef Au Poivre with Cognac Cream Sauce - YUM! A quick and easy dinner recipe that kids will love, yet is fancy and elegant enough for holiday entertaining. Tender beef is rolled in fresh cracked peppercorns and seared to perfection and topped with a light, cognac cream sauce. Perfect for celebrating a special occasion.

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For finicky eaters, reserve their portion of beef and do not roll in cracked peppercorns. Simply sear, slice and serve. Use the cognac cream sauce as a dip.

What's for Dinner:

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Beef Au Poivre with Cognac Cream Sauce

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Steamed Asparagus with Garlic Butter

Herbed Orzo with Pinenuts

Molten Spiced Chocolate Cakes


Ingredients:

Beef, tender cut such as Filet: 1 1/2 - 2 pounds
Peppercorns (place in coffee grinder and rough cut) – ¼ cup
Butter – 4 Tbsp
Cognac – 3 Tbsp
Butter – 4 Tbsp
Whipping Cream – 2/3 cup
Salt – ¼ tsp
Parsley, fresh and chopped – ¼ cup

Directions:

Place peppercorns into coffee grinder and pulse grinder until peppercorns are roughly chopped. You do not want a fine grind, so be careful how quickly they will chop.

1) Press each side of the beef tender with the cracked peppercorns and let stand about an hour to absorb the flavor. (You may wish to use fewer peppercorns.)

2) Heat 2 Tbsp butter in pan until melted, add beef and sear about 8 minutes per side for rare, 10 for medium and 12 for well done. Remove the beef to a platter and allow to rest.

3) Add 4 Tbsp of butter and the cognac to pan and heat for just a few seconds. (For best results, set cognac ablaze and allow alcohol to burn off).

Add cream, remaining butter and salt and heat to a boil. Reduce heat and warm for 2 minutes more. Slice beef into medallions or slices, pour cream sauce over beef and sprinkle with parsley.



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