Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)

Name: Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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; 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

(5)

Recipe by littleturtle

This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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