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Thursday, 18 February 2010

Steak au Poivre is a traditional and romantic French main course of pepper crusted steak served with a brandy cream sauce. Taking only 30 minutes to prepare, the warm sweet flavors of the cream, mustard, and brandy sauce balance the peppery bite of the tender beef. Serve with spears of steamed asparagus for a simple, yet rich tasting, evening meal.

ingredients

 

  • 1 tablespoon cracked black pepper
  • 4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (1 pound)
  • 2 tablespoons butter or margarine
  • 1/4 cup brandy or beef broth
  • 1/4 cup beef broth
  • 1/2 cup whipping cream
  • 2 teaspoons Dijon-style mustard

 

directions

 

  1. Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute.
  2. For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve.
  3. Makes 4 servings

 

recipe source

BHG.com
Better Homes and Gardens

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Posted by: Gourmet Grocery Online AT 08:49 am   |  Permalink   |  0 Comments  |  Email
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