🥩⚫ BEEF TATAKI AU POIVRE — MAIN CHART
Prep Time: 15 minutes
Chill Time: 15 minutes
Cook Time: 3–4 minutes
Total Time: ~35 minutes
Servings: 2–3
Cook Method: Hard sear + rest + slice
Texture Goal: Pepper-crusted exterior, cool rare center
Flavor Profile:
Beef-forward, cracked pepper heat, buttery richness, clean finish
⸻
Ingredients
Beef
• 1½ lb beef tenderloin or strip loin (center cut)
• Kosher salt
• 2–3 tbsp whole black peppercorns, coarsely crushed
• 1 tbsp neutral oil (grapeseed or avocado)
Au Poivre Finish
• 2 tbsp butter
• 1 shallot, finely minced
• ¼ cup cognac or brandy
• ½ cup heavy cream
• Salt, to taste
Optional Finish
• Flaky salt
• Chives or parsley, finely chopped
⸻
Steps
1. Prep the beef
Pat beef completely dry. Season lightly with kosher salt.
Press crushed black pepper firmly onto all sides to form a thick crust.
Chill 15 minutes to help the pepper adhere.
2. Heat the pan
Heat a heavy skillet over very high heat until nearly smoking. Add oil.
3. Sear (tataki style)
Sear beef 30–45 seconds per side, including edges, just until a dark crust forms.
The interior should remain rare.
4. Rest
Remove beef and rest 10 minutes. Do not tent tightly — keep the crust dry.
5. Make the sauce
Lower heat to medium. Add butter and shallot. Cook until fragrant (30–45 seconds).
Carefully add cognac and let it reduce by half.
Stir in cream and simmer until lightly thickened. Season to taste.
6. Slice & serve
Slice beef thinly against the grain.
Drizzle lightly with warm au poivre sauce or serve on the side.
Bold crust. Cool center. Controlled heat.
Follow @aieats123
#beeftataki #aupoivre #howtomake #fromscratch #foodreels #aieats123 #finedining #foodasmr #homecooking