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