Steak au Poivre
Steak au Poivre
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1117
- Total Fat
- 75
- Saturated Fat
- 34
- Carbohydrates
- 70
- Dietary Fiber
- 20
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 198
- Sodium
- 1766
- Total: 38 min
- Prep: 13 min
- Cook: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1117
- Total Fat
- 75
- Saturated Fat
- 34
- Carbohydrates
- 70
- Dietary Fiber
- 20
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 198
- Sodium
- 1766
- Total: 38 min
- Prep: 13 min
- Cook: 25 min
Ingredients
2 6-ounce rib eye steaks
Salt and 1 cup coarse-cracked black peppercorns
1/2 cup Dijon mustard
Vegetable oil, for sauteing
1/4 cup minced shallots
2 tablespoons good-quality brandy
1 tablespoon chopped garlic
2 cups veal stock
1/4 cup heavy cream
3 tablespoons butter
Chopped parsley, for garnish
Fried shoestring potatoes, for serving
Directions
- Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
- Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.
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