Kim Milan's Steak au Poivre

Cooking tips 💡

• Tenderloin has little fat and can become tough if overcooked, so the key is to sear it quickly and then cook it slowly in a low-temperature oven.
• Using a mix of green and pink peppercorns adds a sharper, fresher aroma compared to using only black peppercorns.
• Be sure to cook off the alcohol thoroughly after adding the cognac so that no off-flavors remain in the sauce, leaving only a rich, savory depth.

Recommended for 🙋

• ⭐Those who want to enjoy restaurant-quality steak at home on a special day.
• ⭐Those who want to taste a French sauce that combines the rich aroma of pepper with the savory richness of cream.