This isn't usually grilled; Steak au poivre is generally pan seared steak seasoned heavily with cracked pepper and salt. When the steaks are cooked, the pan is deglazed with cognac, brandy, etc., and flamed. Then cream or butter is added. Once the sauce coats the back of a spoon, it's ready to go, and the steaks are put back in the sauce and served.
I grilled the steaks, though, and got some cheap cubed round steak to use for fond in the pan. It worked great, and I ended up with steak sandwiches for a couple of days, too.
I started with half a tenderloin:
I trimmed off the silverskin and fat.
Then I cut it into steaks.
I added the cubed steaks to season.
Then I fired up the grill and put the steaks on. The cubed steaks were done in a pan on the grill, too, just not on the grate.
When the cubed steaks were done, I added cognac and lit the cognac. don't do this without adult supervision!
The steak was sliced and put on a warmer for a party.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)