Steak Au Poivre Vert

Indulge in the French culinary classic with this Steak Au Poivre Vert, a decadent dish featuring tender beef tenderloin steaks crusted with vibrant green peppercorns. Searing the steaks in a buttery olive oil blend creates a perfect golden crust, while the creamy cognac-infused sauce, enriched with shallots and a splash of savory beef broth, delivers a luxurious finish. This restaurant-quality meal is surprisingly easy to make in just 40 minutes, making it a perfect choice for a romantic dinner or special occasion. Serve with velvety mashed potatoes or roasted vegetables for a complete, elegant feast. A must-try for steak lovers and fans of bold, sophisticated flavors!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces (6-8 oz each) Beef tenderloin steaks
• 3 tablespoons Green peppercorns (in brine)
• 1 teaspoon Coarse salt
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 cup Heavy cream
• 1 cup Cognac or brandy
• 1 cup Beef broth
• 2 tablespoons (finely minced) Shallots

Directions

Step 1

Remove the steaks from the refrigerator and let them come to room temperature for 20-30 minutes before cooking.

Step 2

Drain and rinse the green peppercorns, then lightly crush them using the flat side of a knife or the back of a spoon.

Step 3

Using your hands, gently press the crushed green peppercorns onto both sides of each steak, ensuring an even coverage. Sprinkle the steaks with coarse salt.

Step 4

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.

Step 5

Once the butter has melted and starts to foam, add the steaks to the skillet. Sear the steaks for 3-4 minutes on each side, or until a nice crust forms and they are cooked to your desired doneness (medium-rare is recommended). Use a meat thermometer to check the internal temperature if needed.

Step 6

Transfer the steaks to a plate, tent with foil, and allow them to rest while you prepare the sauce.

Step 7

Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Stir in the minced shallots and sauté them for 1-2 minutes until softened and fragrant.

Step 8

Carefully pour the cognac or brandy into the skillet. Using a wooden spoon, deglaze the pan by scraping up any browned bits left from the steak. Allow the alcohol to cook off for about 1-2 minutes.

Step 9

Add the beef broth and heavy cream to the skillet, stirring well to combine. Simmer the sauce for 5-7 minutes until it thickens slightly.

Step 10

Stir in the remaining tablespoon of butter and the remaining green peppercorns. Taste the sauce and adjust seasoning if necessary.

Step 11

Return the steaks (and any juices that collected on the plate) to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to reheat the steaks.

Step 12

Serve the Steak Au Poivre Vert immediately with a generous pour of the sauce. Pair with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.

Nutrition Facts

Serving size	(1637.8g)

Amount per serving	% Daily Value*
Calories	3806.6

Total Fat 249.8g	0%
Saturated Fat 119.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 888.7mg	0%
Sodium 4747.1mg	0%
Total Carbohydrate 5.3g	0%
Dietary Fiber 1.4g	0%
Total Sugars 1.7g
Protein 210.3g	0%

Vitamin D 0IU	0%
Calcium 118.1mg	0%
Iron 21.5mg	0%
Potassium 2835.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.3%

Protein: 27.0%

Carbs: 0.7%