Steak Au Poivre
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
62
Spice
58
Sweetness
44
Sourness
45
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 tbsps
Butter1 tbsp
Shallot (minced)2 tbsps
Cognac2 tbsps
Red Wine1 cup
Beef Broth2 tbsps
Heavy Whipping CreamDirections:
1
Crack peppercorns in a mortar or pestle or with a rolling pin
2
Press cracked peppercorns into the steaks
3
Heat butter in a heavy skillet over medium-high heat
4
Add steaks; cook, turning with tongs, until browned, about 2 minutes per side
5
Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side
6
Transfer steaks to a plate and cover to keep warm
7
Stir shallot into the skillet
8
Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes
9
Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes
10
Stir in cream; cook until heated through, 1 to 2 minutes
11
Pour cream sauce over steaks