December 4th, 2011

Steak is a very versatile food. It is served everywhere from the fanciest restaurants to the scruffiest hoedowns. Today we will present a recipe for a simple version of the best way to serve steak, au poivre.

I remember, when i was much younger, my parents and i traveled a lot. Whether we were going to visit my aunt in Massachusetts, or i was tagging along on some tour to a foreign country. the thing i remember most about these trips was the food. on one such trip, i remember we had been in the car a very long time, and, as usual, having a heated argument (most likely over nothing important). i remember we finally got to the hotel. during the whole unpacking process, we were completely silent; so mad at eachother that we didn't want to speak. We decided that we would have dinner at the fancy restaurant in the hotel, instead of saving money, but getting back into the car, and going to a cheaper place down the road, not before having another argument over why eating there was a bad idea. we sat down, and to spite my parents, i ordered the most expensive thing on the menu: Steak au poivre. i couldnt believe how good it was, in fact, it sparked a conversation, and we all forgot our arguments because of how good this steak had been.
Ingredients
• 4 small filet mignons, 1-inch thick
• 1 tablespoon cracked black peppercorns
• 1 tablespoon olive oil
• 1/2 cup beef broth
• 1/4 cup cognac (optional)
• 2 tablespoons butter, cut into 4 pieces
Directions
1. Pat each filet mignon dry with paper towels, then sprinkle each side with the pepper.
2. Heat a heavy skillet, preferably cast iron, on the stovetop over medium-high heat until a few drops of water dance across the surface.
3. Add the oil, then the steaks, and cook 3 to 4 minutes, adjusting the heat as necessary so the oil stays hot but does not smoke.
4. Turn the steaks and cook until small drops of red juice come to the surface, about 5 minutes for medium. Transfer to a platter and keep warm.
5. Add the broth to the skillet over high heat and scrape up any browned bits. Pour in the cognac (if desired). Boil 1 to 2 minutes to burn off the alcohol.
6. Remove the skillet from the heat. Whisk in the butter, one piece at a time, until melted. Pour the sauce over the steaks.
From http://www.realsimple.com/food-recipes/browse-all-recipes/pan-seared-steak-au-poivre-10000000640890/index.html
This is by far my favorite way of preparing steak, the sauce perfectly complements the slightly spice pepper crust. If the cut is good, the steak flavor is not impeded.