Steaks with French Onion Sauce

Italian Steaks

Steak & Blue Cheese Pizza

Steak with Creamy Peppercorn Sauce

Steak Hash

Salisbury Steak for Two

Steak and Onions

Steak Pot Pie

Swiss Steak Dinner

Marinated Ham Steak for 2

Steak Casserole

Grilled Steak Bruschetta Salad for 2

Grilled Tuna Steaks for Two

Sheet-Pan Steak Dinner

Home Recipes Ingredients Meat & Poultry Beef

Steak au Poivre for 2

Name: Steak au Poivre for 2
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 2 beef tenderloin steaks (1 inch thick and 5 ounces each); 2 tablespoons olive oil, divided; 1 tablespoon whole white or black peppercorns, crushed; 1/4 teaspoon salt; 1 tablespoon finely chopped shallot; 1/4 cup port wine; 1 tablespoon balsamic vinegar; 1/4 cup condensed beef consomme, undiluted; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1/2 ounce bittersweet chocolate, chopped

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Updated: Mar. 18, 2023

With the punch of peppercorns and a smooth beefy sauce, this steak is delicious. You'll love the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Steak au Poivre for 2 Recipe photo by Taste of Home

Ingredients

2 beef tenderloin steaks (1 inch thick and 5 ounces each)
2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt
1 tablespoon finely chopped shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Directions

Rub steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a skillet, heat 2 teaspoons oil over medium heat. Add steaks; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm.

In same pan, heat remaining oil over medium-high heat. Add shallot; cook and stir 1 minute or until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2-3 minutes or until slightly thickened.
Stir in consomme and rosemary; bring to a boil. Add chocolate; cook and stir until melted and sauce is slightly thickened. Serve with steaks.

Nutrition Facts

1 steak with 2 tablespoons sauce: 425 calories, 25g fat (7g saturated fat), 62mg cholesterol, 503mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 32g protein.

Steak au Poivre for 2

Ingredients

Directions

Nutrition Facts

More from Taste of Home