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    You are in: Home / Recipes / Annemarie's Steak Au Poivre Recipe
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    Annemarie's Steak Au Poivre

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Picante's Note:

    There was a restaurant that I used to frequent when I lived in Tampa, Florida. They made the best steak au poivre I had ever tasted. It was cooked at the table and flambéed. I was always so impressed with the show and watched closely as my dinner was prepared. The first few times I made this I almost caught the kitchen on fire. After practicing however, my confidence and finesse flourished and now I keep a fire extinguisher in the kitchen, just in case. This dish tastes fine without the flame so if you're uncomfortable around fire don't worry about the presentation. It makes for a nice romantic dinner. I hope you enjoy!

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    Serves: 2



    Units: US | Metric


    1. 1
      Heat 2 tablespoons of butter in a skillet.
    2. 2
      Rub cracked black pepper on steaks and season with salt.
    3. 3
      Sear steaks on both sides on medium high heat.
    4. 4
      Reduce heat and cook steak until desired doneness. I like mine medium rare.
    5. 5
      Remove to plate and keep warm.
    6. 6
      Add remaining butter to skillet and shallots and saute 1-2 minutes.
    7. 7
      Add beef stock and cook for about 2-3 minutes making sure to scrape the pan of all the juices and bits from steaks.
    8. 8
      Add brandy and light fire or just add brandy and cook a 2-3 minutes.
    9. 9
      Stir in cream and let sauce thicken.
    10. 10
      Pour over steaks and serve with a nice risotto or roasted potatoes.

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    Nutritional Facts for Annemarie's Steak Au Poivre

    Serving Size: 1 (305 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 412.9
    Calories from Fat 308
    Total Fat 34.2 g
    Saturated Fat 21.5 g
    Cholesterol 101.8 mg
    Sodium 567.4 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 0.8 g
    Sugars 0.0 g
    Protein 2.0 g

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