This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Steak Au Poivre
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- #106799
Tender cuts of steak are pan-seared with a black pepper crust and served with a rich cognac sauce.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cuts filet mignon
freshly ground black pepper
kosher salt
2 tablespoons vegetable oil
1 tablespoon butter
1 cup cognac
1 cup good beef or veal stock
1 tablespoon cold butter, diced
directions
Bring steaks to room temperature for 15-20 minutes. Coat both sides with pepper then sprinkle with salt.
Heat vegetable oil over medium high heat in a large saute pan then add 1 Tb. butter. Reduce heat to medium and add steaks. Cook for 4 minutes on each side.
Remove steak from pan and add cognac using a wooden spoon to scrape the bits off the bottom of the pan. Add broth and reduce by half. Stir in cold butter along with additional salt and pepper to taste.
Transfer steaks to a serving platter and spoon sauce over to serve.
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nutrition data
Nutritional data has not been calculated yet.
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