Annemarie's Steak Au Poivre

Submitted by Picante

"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!"

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 2 steaks
• Serves: 2

ingredients

• 2 beef tenderloin steaks
• 1⁄4 teaspoon salt (to taste)
• 1 tablespoon cracked black pepper
• 4 tablespoons butter, divided
• 2 shallots, minced
• 1⁄4 cup beef stock
• 1⁄4 cup brandy
• 1⁄4 cup heavy cream

directions

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