Monday, April 11, 2016

Pepper Steak (Steak au Poivre)

Serves 2

If you're careful, you can try using bourbon in place of the brandy.

2 sirloin or fillet steaks (about 8oz each)
2 tbsp black peppercorns
1 tbsp butter
2 tsp EVOO
3 tbsp brandy
2/3 cup heavy cream
1 garlic clove, finely chopped

  1. Put the peppercorns in a sturdy bag, and crush them with a rolling pin or the base of a saucepan.
  2. Trim any extra fat off the steaks, then press the pepper onto both sides of the meat, thoroughly coating it.
  3. In a frying pan over medium-high heat, melt the butter and oil.
  4. Add the steaks and cook for 6-7 minutes, turning once.
  5. Transfer the steaks to a holding plate and keep warm.
  6. Deglaze the frying pan by pouring in the brandy, and allowing to boil until reduced by half while scraping the bottom of the pan.
  7. Add the cream and garlic, and gently boil over medium heat for about 4 minutes.
  8. Serve the steaks in the sauce.

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