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Steak Au Poivre




Source of Recipe


N/A






Recipe Introduction















List of Ingredients



• 2 Tablespoons colorful peppercorn mixture
  
• 1 Teaspoon Coriander seeds
  
• 2 good quality steaks (about 1 inch thick)
  
• 1 Tablespoon butter
  
• 1 Tablespoon vegetable or olive oil
  
• 1/4 cup whipping cream
  
• 1/4 cup brandy
  






Instructions



1. Coarsely crush the peppercorns and coriander seeds using a mortar and pestle (see notes). Pat steaks dry and coat both sides with peppercorn mixture; press the mixture into the surface of the steaks.
   
2. In a 10-inch heavy skillet heat the butter and oil over moderate heat until hot but not smoking and cook steaks 4 minutes on each side for medium-rare. Season steaks with salt and transfer to heated plate; tent with foil.
   
3. Pour off excess fat from skillet and add cream and brandy. Boil mixture, scraping up browned bits, until sauce thickens enough to coat back of spoon, about 1 to 2 minutes. Season lightly with salt. Spoon sauce over steaks. Serve.