Cast-Iron Steak Au Poivre

• 35 min
• 4 SERVINGS
• 370 Cal
• 19 g Protein

Ingredients:

• 2 beef Tenderloin Steaks, cut 1-inch thick (about 6 oz each)
• 1 tablespoon salt
• 2 tablespoons + 1-1/2 teaspoons cracked black pepper, divided
• 1/4 cup butter
• 3 cloves crushed garlic
• 3 sprigs fresh thyme
• 1/4 cup minced shallots
• 1/4 cup brandy
• 1/2 cup heavy cream
• 1 tablespoon demi-glace or beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon-style mustard

Cooking:

1. Season steaks with salt; press top of filets in 2 tablespoons cracked pepper, pressing evenly onto top of the steak.
2. Heat large cast-iron skillet over medium heat until hot. Place steaks, peppercorn side down, in skillet turning until seared on all sides. Add 2 tablespoons butter, garlic and thyme. Cook, spooning steaks with butter, 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm.
3. Add shallots; cook 2 minutes or until softened, stirring occasionally. Add brandy; cook 1 to 2 minutes or until alcohol burns off and browned bits attached to skillet are dissolved.
4. Stir in cream, demi-glace, Worcestershire sauce, mustard and remaining 1-1/2 teaspoons cracked peppercorns. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl remaining 2 tablespoons of butter into sauce. Spoon sauce over warmed steaks.