Steak Au Poivre
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Black Peppercorn2 tsps
Green Peppercorns (dried)2 tsps
Fennel Seed2 tbsps
Unsalted Butter2 tbsps
Vegetable Oil3 tbsps
Shallot (chopped)1 cup
Beef Broth1 cup
Cognac2 tsps
Dijon Mustard1
SaltDirections:
1
In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet
2
Pat steaks dry and coat both sides with salt and the peppercorn mixture
3
In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare
4
Transfer to plates and cover to keep warm
5
Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan
6
Add cream and Cognac
7
Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute
8
Finish sauce by whisking in mustard
9
Taste and season sauce with salt, if necessary and spoon over steaks