French Pepper Steak (Steak Au Poivre)
"Adapted from an old cookbook."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
6 steaks
- Serves:
- 6
ingredients
- 4 teaspoons black pepper, coarsely ground
- 3 lbs rib eye steaks, cut into 6 equal portions, about 1 1/2 inch thick
- 3 tablespoons butter
- 2 tablespoons olive oil
- salt
- 1⁄2 cup brandy
- 1⁄4 cup heavy cream
- fresh parsley, for garnish
directions
- Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
- Remove steak to serving platter and keep warm. Season lightly with salt to taste.
- Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.
Questions & Replies
-
why does succ?
Reviews
-
Delish and so easy. Did add some fresh mushrooms saute in butter. Used NY strip steaks, some sauce over potatoes, very good. Will keep this one. Thank you, Kitty -
It was wonderful! Thanks so much for the recipe! -
Outstanding sauce. Really easy to do. My wife rated it "the best she's ever had!" The only sauce for steak you'll ever need.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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