Steak Au Poivre was the main entree recipe that we received at the Whole Foods cooking class. This steak is amazing and delicious. Best of all, it’s easy. Seriously, make it for dinner tonight, I think you’ll be happy.
Steak Au Poivre (recipe credit to Ani Loizzo and Whole Foods)
4 tenderloin steaks cut 1 1/2 inches thick
1 tablespoon butter
1 teaspoon olive oil
1 cup heavy cream
2 tablespoons white wine
Bring steaks to room temperature. Liberally season with salt. Crush ppeppercorns coarsely. Coat steaks with peppercorns. Heat butter and olive oil in a large stainless steel (not non-stick) skillet over medium high heat. When the oil is hot, add steaks and cook approximately 4 minutes onn each side (medium rare). Remove steaks from pan and set aside to rest. Deglaze pan with white wine, scraping to remove any little brown bits stuck to the bottom. Add cream and bring to a simmmer. When cream mixture thickens, taste for seasoning and serve over steaks. Serves 4.
This steak was paired with Celriac (celery root) mash. It was delicious but is a lot of work to quarter and peal the celriac. I recommend pairing this steak with mashed potatoes or roasted red potatoes. Bon appetit!