We have tried to duplicate the awesome Angus Barn au poivre sauce.. To no avail.
However, this recipe is the one 🙂
1/4 cup coarsely chopped crushed peppercorns (I used the coffee grinder to crush/chop as I don’t grind coffee much any more!)
4 – 6oz beef tenderloin filets, about 1 1/2 inches thick
salt to taste
1 Tbs butter
1 tsp olive oil
1/2 cup beef broth
1 1/2 cups heavy cream (I used 3/4 cup heavy cream and 3/4 cup fat free half and half to cut the fat – but feel free to use all heavy cream!)
Coat the filets with peppercorns. Press them into the meat with your hands. Salt as desired.
Melt butter with olive oil in a heavy skillet until foam almost disappears from the butter. I use cast iron – I do not recommend using a nonstick. There’s just something about cooking with cast iron. Place steaks in pan, and cook until they start to firm up (about 4.5 minutes on each side). We like our steaks medium rare. DH got an instant read thermometer this year – didn’t even read ANY temperature. So, we just guessed. And yet they turned out perfectly!
Remove the steaks to a platter, cover with foil, and set aside.
Pour the broth into the skillet, and scrape up the brown parts a whisk or wooden spoon. Whisk in cream, and cook until it starts to thicken. This took about 7 minutes. I then put the steaks back in to coat them with the peppercorn sauce.
I served the extra sauce on the side in a gravy boat. DD likes to dip bread into it.. 😉