Steak au Poivre
Yield: 4 servings
5 pounds beef tenderloin cut into 1-inch medallions
1 teaspoon green peppercorns, crushed
1 teaspoon white peppercorns, crushed
1 teaspoon black peppercorns, crushed
1/2 teaspoon salt
1/4 teaspoon thyme
4 tablespoons olive oil
2 tablespoons butter
2 tablespoons red onion, diced
2 tablespoons yellow onion, diced
2 tablespoons green onion, diced
1/2 cup mushrooms, sliced
1 teaspoon chives, diced
4 tablespoons cognac or brand
6 ounces beef gravy
3-4 ounces heavy cream
Cut beef into 1 inch thick slices to make about 8 slices. Lightly pound each of the beef medallions and season both sides with salt and crushed peppercorns. Be generous with the pepper. More pepper, more heat.
Heat a saute pan over medium high heat. Add olive oil and butter to pan.
Add all 8 medallions to the pan. Cook on both sides until crusted and cooked to medium rare (135 to 140 degrees).
Remove from pan and set aside on a plate.
Add diced red and yellow onions and saute until they are translucent, about 2 minutes.
Add sliced mushrooms and saute for another minute.
Add thyme, a pinch of salt and pepper, and diced green onions. Saute for another minute and then add the cognac or brandy todeglaze the pan. Saute for another minute and then add beef gravy and the heavy cream.
Cook for another minute then add the beef medallions back to the pan and cook on both sides for another minute or two until the desired temperature is reached and the sauce has thickened.
To serve, plate beef medallions. Pour sauce over the medallions. Garnish with chopped chives and serve.