Come On Up To The House

Steak au Poivre

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We don’t eat beef much. But on occasion, we will buy some steaks and try to come up with something awesome to make. This is our most recent success.

I bought a family pack of steaks and froze two for another night. This gives us an easy dinner option for a night in the near future.

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Steak au Poivre

4 steaks
Kosher salt
2 tbsp whole green peppercorns
1 tbsp butter
1 tsp olive oil
1/3 cup Brandy, plus 1 teaspoon
1 cup heavy cream

Put the steaks on a plate and salt them with about 1/2 tsp each steak. Cover both sides. With a morter and pestal, hand grind the green peppercorns until most of them are cracked. Cover the steaks with the peppercorns on both sides. At this point you can let them rest until you are ready to start dinner.

Heat up a large frying pan with olive oil and butter. Place the steaks in the pan and cook for 4 minutes per side. Place on a plate with to rest with foil tented over the top. Turn off the heat and add the brandy. Light brandy with a lighter…make sure to stand back so you don’t get hit with flames. Fire will burn out after about a minute…be careful. Turn on the heat to medium and add the cream. Whisk for about 5 minutes until the sauce thickens. Add one teaspoon of brandy right before serving.

I served with with a some portabella mushrooms that I fried in pan after I took out the steaks and before I added the brandy. They were a great addition to the meal.

http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe.html

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