Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)
- Reviews 4
Ready In: 40 mins
Serves: 4
Ingredients
Sauce
- 1 cup heavy cream
- 1 teaspoon beef bouillon
- 1⁄2 tablespoon lemon juice
- 1 tablespoon marsala wine or 1 tablespoon madeira wine
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 cup cognac
Steaks
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature)
- 2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
- garlic salt, to taste
- 1⁄2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides
Directions
- In a saucepan, heat the cream until it reduces by half (20-30 minutes).
- In a saute pan, heat the oil and butter.
- Spread crushed peppercorns on a work surface.
- Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
- Lay the steaks in the pan.
- Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
- Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
- When the steaks have cooked, remove them from the pan; pour in the brandy.
- Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
- Place each steak on a toasted slice of bread and top with sauce.
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