Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Sauce
  • 1
    teaspoon beef bouillon
  • 12
    tablespoon lemon juice
  • 1
    tablespoon marsala wine or 1 tablespoon madeira wine
  • 14
    teaspoon salt (or to taste)
  • 14
    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
  • 12
    loaf French bread, cut into 1-inch thick rounds & toasted on both sides
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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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