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
- 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.
- 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.
- 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.
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