Village Tavern: Steak Au Poivre

Village Tavern: Steak Au Poivre

Ingredients:

1 each beef Tenderloin, 8 oz. wt.

1 teaspoon montreal Steak Seasoning

1 teaspoon Butter, melted

¼ teaspoon Montreal Steak Seasoning

¼ cup Red Wine

¾ cup Au Poivre Sauce (Recipe follows)

Directions:

Oil steak completely, then season with Montreal Steak Seasoning.

Place on clean grill, and mark on both sides and cook to desired temperature.

In the meantime, in a pre-heated sauté pan, add red wine and reduce until it reached about 1 Tablespoon.

Add Au Poivre Sauce and reduce by ¼ to thicken.

Brush the steak with melted butter, season with Montreal Steak Seasoning.

Place cooked steak on plate. Top with Cognac Cream Sauce.

Serve with desired side dish.

AU POIVRE SAUCE

Ingredients:

1 Tbsp. Olive Oil

1 cup Shallots, sliced 1/8″

1 cup Red Wine

1 Tbsp. Beef Base

4 cups Heavy Cream

¾ tsp. Kosher Salt

¼ cup Brandy

¼ cup Cognac

Directions:

Pre-heat sauce pot with oil. Then cook shallots until tender and translucent.

Deglaze with red wine and reduce to 2 Tbsp.

Next, add beef base and heavy cream.

Reduce by 1/4.

Finish sauce with Kosher salt, brandy and cognac.

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