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Steak au Poivre with Dijon Sauce

Source of Recipe


Hearthstone Restaurant, Breckenridge, CO






List of Ingredients



• -- For the Steaks --
  
• 1/2 cup black peppercorns
  
• Four 8-ounce filet mignon
  
• .
  
• -- For the Sauce --
  
• 1/2 cup brandy
  
• 2-1/2 cups heavy cream
  
• 2 Tbsp country-style Dijon mustard
  
• 1 tsp salt
  






Instructions



1. Crack peppercorns using a mortar and pestle or grinder (cracked pepper pieces should be large and coarse; do not use ground pepper), and spread onto a plate. Press both sides of steaks into the pepper.
   
   
2. Off the heat, pour the brandy into a heavy, 2-quart saucepan. Carefully heat brandy over very low heat, and simmer until reduced in volume by half. (Do not use high heat; do not boil; do not leave stove unattended.) Add cream, mustard and salt, whisking together; bring to a boil. Continue cooking at a low boil, whisking occasionally, until sauce is reduced by about one-half. If you prefer a thicker sauce, reduce to desired consistency.
   
   
3. Grill steaks to medium-rare or your preference (the pepper will smoke quite a bit, so outdoor preparation is recommended). Serve with sauce over the top.
   
   Serves 4