Steak Au Poivre
Seasoning (I used Crushed Rosemary, Crushes Sea Salt and Garlic Salt)
4 Steak Medallions (Cut of steak depends on your preference)
Unsalted Butter 3 Tbsp
1/2 Package Mushrooms Sliced
2/3 Cup (3 fl oz) Cognac or Brandy (I used Cherry Grand Marnier)
2/3 Cup Heavy Cream
1 Tsp Tarragon
In a Large Frying pan over med-high heat melt 2 Tbsp butter. While the butter is melting season the steak on both side with the seasoning of your choice. Add the steaks to the pan to cook. Turning once for a total of 6-8 minutes for medium rare and longer if you like your steak done more. Transfer the steaks to a plate and store in the microwave to keep warm.
Add the remaining 1 Tbsp butter to the pan and melt over medium heat. Add the mushrooms and saute' until softened (about a minute). Stir in the cognac, cream and tarragon. Bring to a boil and then lower the heat to simmer until slightly thickened. Simmer for more than a 1-5 minutes. Turn the heat off and return the steaks to the pan to soak into the sauce. Serve by spooning sauce over the steak onto the plate. Enjoy!
|Add the seasoned steaks to the pan to cook|
|Saute' the mushrooms|
|Add the Cognac, Cream & Tarragon to the Mushrooms|
|Serve by spooning sauce over the steak (I also added loaded mashed potatoes and freshly sliced cantaloupe)|
If you would like the recipe for the loaded mashed potatoes please see the following links to recipe blogs by me. Enjoy