Steak Au Poivre Vert

Recipe by SharleneW
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy saucepan over medium-heat cook cream, stirring fairly frequently until reduced to approximately 1 cup.
  • (Be sure to use a large enough pan as this bubbles up and will overflow pan if you are not careful).
  • The cream should be thick.
  • When it is, set in refrigerator.
  • In skillet large enough to hold the filets in a single layer, heat oil until it is hot.
  • Cook steaks for 3 to 4 minutes per side and then set aside and keep warm (I put them in oven at low temperature).
  • Pour off excess fat from the skillet and deglaze with brandy; set aside.
  • To the cream, add bouillon cubes, lemon juice, salt and sherry.
  • Stirring constantly, bring to a boil.
  • Remove from heat and add deglazing liquid along with the peppercorns.
  • Reheat and pour a small amount over each steak.
  • Serve remaining sauce in a gravy boat.
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