Master classic French Steak au Poivre with juicy medium-rare tenderloin, pan-basted with butter and rosemary, finished in a rich Cognac black peppercorn cream reduction.
Pat steaks dry with paper towels. Season with sea salt and press coarsely crushed black peppercorns firmly onto both sides of the steaks.
Heat 1 tbsp olive oil in a heavy cast iron skillet over high heat. Sear steaks for 2.5 minutes per side. Add butter, garlic cloves, and rosemary. Spoon hot foaming butter continuously over steaks (basting) for 1.5 minutes until medium-rare (55°C / 130°F internal temp).
Transfer steaks to a warm wooden board and let rest for 5-7 minutes to seal juices inside.
Deglaze the skillet with Cognac/red wine, scraping up caramelized browned bits. Add 100ml beef stock and 80ml heavy cream. Simmer for 3-4 minutes until sauce reduces into a velvety pan glaze. Pour over rested steaks.
Q: What internal temperature guarantees a perfect Medium-Rare steak?
A: Aim for an internal temperature of 54°C - 57°C (130°F - 135°F) measured with a meat thermometer.
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