ALAN’S STEAK AU POIVRE

INGREDIENTS

4 eight ounce venison, elk, bison or beef tenderloin steaks / boneless medallions / filet mignons cut 1 ½ inch thick

Sea Salt

4 tablespoons unsalted butter, divided

1/3 cup minced shallot

½ cup beef stock

2 TBS roughly cracked black peppercorns

1 TBS green peppercorns

2 TBS brandy

½ cup heavy cream

1 TBS Alan’s Whole Grain Mustard

DIRECTIONS

Remove the meat from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Pat the meat dry and season liberally on both sides with salt. 

Crack the black peppercorns and spread them evenly onto a plate. Press the meat on one side into the pepper until it coats the surface (add peppercorns to fully cover) and set on a wire rack set to air-dry, uncovered.

Heat 3 TBS butter in a Cast Iron Skillet over medium high heat.  As soon as the butter begins to turn golden and smoke, gently place the meat in the pan, peppercorn side down. For medium-rare, cook for 4 minutes on each side carefully turning the meat as not to break the peppercorn crust.  Transfer meat a warmed plate and tent with foil to keep warm while you prepare the sauce.

Make sure you have only about 2 to 3 tablespoons of fat in the pan then add the shallot and sauté scraping up the brown bits until it begins to brown, about 2 minutes. Add the beef stock, green peppercorns and brandy bringing to a boil.  Cook until raw alcohol smell has burned off and the liquid has reduced by half.

Whisk in the cream and mustard as well as any juices that have accumulated on the plate with the meat.  Gently simmer for 3-5 minutes swirling in the last of the butter in the last minute.  Salt to taste.

Transfer the steaks to four warmed plates and spoon the sauce over top.  Serve with Brussels sprouts.