Description
Indulge in this classic French dish with a luxurious twist. Juicy beef tenderloin steaks coated in a peppercorn crust, served with a decadent cognac cream sauce. Perfect for a special dinner at home.
Ingredients
Scale
Beef Tenderloin Steaks:
- 4 beef tenderloin steaks (about 6 ounces each, 1 1/2 inches thick)
- kosher salt to taste
Peppercorn Crust:
- 2 tablespoons whole black peppercorns (crushed coarsely)
- 1 tablespoon olive oil
Cognac Cream Sauce:
- 2 tablespoons unsalted butter (divided)
- 1/3 cup finely chopped shallots
- 1/2 cup cognac or brandy
- 3/4 cup heavy cream
- chopped fresh parsley for garnish (optional)
Instructions
- Season the Steaks: Generously season both sides of the steaks with salt.
- Create the Peppercorn Crust: Press the crushed peppercorns into both sides of the steaks to form a crust.
- Sear the Steaks: Heat olive oil and 1 tablespoon of butter in a heavy skillet. Sear the steaks for 3–4 minutes per side for medium-rare.
- Make the Sauce: Sauté shallots in butter, add cognac, and simmer. Stir in cream and cook until thickened.
- Finish and Serve: Return steaks to the pan, warm through, and spoon sauce over the top. Garnish with parsley and serve.
Notes
- Use a cast-iron skillet for best results.
- Substitute brandy or dry white wine for cognac if needed.
- Pair with mashed potatoes or vegetables for a complete meal.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 540
- Sugar: 1g
- Sodium: 320mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 160mg
