Steak Au Poivre

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Crush 1T of peppercorns and save other half for sauce. Season steak with salt and pepper. Press all the peppercorn seasoning into the meat to create an even coating.

Step 2

2. Heat the oil and 1/2 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes for medium-rare.

Step 3

3. Once cooked to desired doneness, transfer the steak to a cutting board to rest. Or in the Oven (Be careful to not overcook)

Step 4

4. In same pan, Melt 1 more tablespoon of the butter over medium heat. Add finely chopped shallots, garlic and cook until softened and lightly browned, 2-3 minutes.

Step 5

5. Carefully add the brandy and cook over medium-high heat until reduced by half, about 1 minute

Step 6

6. While stirring, once the alcohol has reduced by half, add the beef stock, the cream, Dijon mustard, and rest of the butter, and lastly peppercorns - continue to cook until mixture begins to reduce and thicken, 5-7 minutes.

Step 7

7. Strain your sauce and or emulsify(Optional step - take a tiny amount of the overs left in your strainer to add this back into the sauce for bit of extra texture)

Step 8

8. Slice steaks against the grain and serve topped with the finished sauce

Step 9

This recipe serves well with potatoes served any way!