How to Cook a simple steak au poivre (pepper steak) with beef tenderloins

If you're hungry for steak tonight, this could be the easiest way to make on, while keeping that delicious restaurant-style quality. In France, it's called steak au poivre, and that means pepper steak, where cracked black peppercorns are pressed into the meat (in this case, beef tenderloins) which then cooks for only 2 minutes per side for medium-rare.

A hefty helping of brandy, more peppercorns, heavy cream and butter are then heated in the steak's cooking juices for an aromatic sauce. One skillet, less than 15 minutes, and this delicious dish is done.

Recipe serves 4 (one steak is demonstrated in the video)

* four 7-oz tenderloin filets

* kosher salt

* crushed black peppercorns

* 1 tbsp olive oil

* 2 cups brandy (Chef Martin uses Cognac)

* crushed black peppercorns

* 1 cup heavy cream

* 1½ sticks (¾ cup) softened butter