Make Chateaubriand Au Poivre In Under 30 Minutes
CHEF: Michael Kridlow
PREP TIME: 10 Min
COOK TIME: 15 Min
TOTAL TIME: 25 Min
4 tbs of olive oil
3 tbs of all-purpose flour
¼ cup of red peppercorns crushed
¼ cup of green peppercorns crushed
5 tbs of cracked bleak pepper
¼ cup chopped shallots
1 cup of brandy
1 cup of beef stock
½ cup heavy cream
1 bunch of fresh chopped parsley
Serve with a side of Caviar for your queen https://grandwesternsteaks.com/kaluga-caviar.html
Heat oil in a large saucepan, cover the Chateau in the cracked black pepper.
Sear steak all around until well caramelized and crusted.
Remove from pan and place into a 250* oven (not pre heated) on a roasting rack until it is time to serve (10-15min or until the inside temp reaches 115-120*).
Create your sauce by adding the green and red peppercorns and shallots to the hot pan, cook and scrape the bottom of the pan until shallots are golden.
Add flour to make a roux, stirring for 3 to 4 min.
Remove pan from flame, add the Brandy and return the pan to the flame and let the brandy cook out for about 3min.
Add heavy cream to the pan and let it thicken.
Add the beef stock and simmer until sauce thickens.
Place the Chateau on serving dish, place sauce Au Poivre over top and garnish with parsley, slice to serve.