Celeste's Steak au Poivre over Sauteed Spinach

Recipe courtesy of Celeste Podojil

2-4 tenderloin steaks (filet mignon (one per serving)
3 Tablespoons whole peppercorns
Dijon mustard
1 cup of cognac of brandy
1 cup of heavy cream

Place peppercorns in a spice grinder or in a plastic bag and hammer until crushed
Place crushed peppercorns on a paper plate, add a few pinches of salt
Coat both sides of steak with a thin layer of Dijon mustard
Place in peppercorns and coat both sides of steak

Heat a skillet and add olive oil and butter
Add steak and cook about 4-7 minutes per side or until desired tenderness
Remove steak from pan and allow to rest (tent with aluminum foil)

Add brandy to pan (off heat) and then return to stove to allow to reduce
Once brandy has reduced add heavy cream and cook for about 3-4 minutes,
add butter (about 2 T) at end to finish the sauce

Add steak to pan and coat with brandy sauce

To serve, place steak over sauteed spinach and top with a few spoonfuls of sauce

Saute spinach in olive oil, about 8 cloves of sliced garlic, salt and pepper
Cover and throw in about 1/2 of chicken broth to steam
Spinach will reduce in size when done.

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