Green peppercorn steak au poivre

Name: Green peppercorn steak au poivre
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: French
Ingredients: 1 tablespoon Dijon mustard; 2 tablespoons cream; 2 tablespoons minced shallots; 2 tablespoons canned green peppercorns; 1 tablespoon neutral oil, such as canola or grapeseed; 1 tablespoon neutral oil, such as canola or grapeseed; 3 tablespoons butter; Salt and coarsely ground black pepper; Salt and coarsely ground black pepper; 4 tenderloin steaks (each about 6 to 8 ounces); 1 tablespoon neutral oil, such as canola or grapeseed

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This mustard-laced sauce is silky smooth, a classic that deserves resurrection. You might use even more butter in this dish, up to 5 tablespoons or so, for extra richness. Use only green peppercorns that have been packed in brine, not the dried kind.

Ingredients

3 tablespoons butter
1 tablespoon neutral oil, such as canola or grapeseed

Europe
France
Main course
Mediterranean
Gluten-free

Method

Preheat the oven to 200°F. Put 2 tablespoons of the butter and oil in a large skillet and turn the heat to medium-high. When the butter melts, add the steaks and turn the heat to high. Sear on the first side for about 3 minutes, then turn and sear on the second