Peppercorn Steak (Tournedos au Poivre) Recipe: A Classic French Delight

With this recipe for peppercorn steak (Tournedos au Poivre), savour the deep, savoury flavours of a traditional French dish. Your eating experience will be enhanced by the creamy, spicy sauce that coats perfectly grilled beef tenderloin steaks. This recipe is sure to wow, whether you're serving a dinner party or treating yourself to a fine dining experience. For a restaurant-caliber dinner at home, serve it with your preferred sides and a glass of red wine. Tools: A heavy-bottomed skillet, preferably made of cast iron, is required. Meat thermometer Tongs A cutting board A sharp chef's knife (such as those made by Sharp Blades) Cups and spoons for measuring A spice grinder to crush peppercorns or a mortar and pestle Nutritional Information (per serving): Calories: 550 kcal Protein: 45g Fat: 38g (Saturated Fat: 18g) Carbohydrates: 5g Fiber: 1g Sugar: 2g Sodium: 700mg Last Tip: Serve your peppercorn steak with roasted asparagus and garlic mashed potatoes for an added touch of refinement. Cabernet Sauvignon is a powerful red wine that goes well with this dish. For accurate cuts and a polished appearance, don't forget to use a sharp chef's knife from Sharp Blades!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Get the steaks ready:

Step 2

Use paper towels to pat the steaks dry. This guarantees a flawless sear.

Step 3

Sprinkle the steaks with kosher salt on both sides, then evenly distribute the crushed peppercorns on top.

Step 4

Sear the Steaks:

Step 5

Heat the olive oil in a heavy-bottomed skillet over medium-high heat before searing the steaks.

Step 6

For medium-rare steaks (internal temperature of 135°F/57°C), add the steaks and sear them for 3–4 minutes on each side. Adapt the cooking time to the level of doneness you desire.

Step 7

After taking the steaks out of the skillet, place them on a platter and cover them loosely with foil.

Step 8

To make the peppercorn sauce:

Step 9

Put one tablespoon of butter in the skillet and lower the heat to medium.

Step 10

The shallots should be sautéed for around two minutes to soften them.

Step 11

Scrape up any burnt parts and use brandy or cognac (if using) to deglaze the pan.

Step 12

Simmer the beef stock for two to three minutes, or until it has somewhat reduced.

Step 13

Add the remaining 1 tablespoon of butter and heavy cream and stir. Simmer for two to three minutes, or until the sauce thickens.

Step 14

To serve:

Step 15

Arrange the steaks on plates and cover with a spoonful of peppercorn sauce.

Step 16

Serve right away after adding some chopped parsley as a garnish.

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