Best Steak Au Poivre
Best Steak Au Poivre recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
green peppercorns
|
*
|
| 1 | teaspoon |
black peppercorns
|
|
| 1 | teaspoon |
white peppercorns
|
*
|
| 4 |
beef, steak
boneless, 6 ounces each |
*
|
|
| 3 | tablespoons |
butter, unsalted
|
|
| 3 | drops |
red hot pepper sauce
|
*
|
| 3 | drops |
worcestershire sauce
|
*
|
| 2 | tablespoons |
brandy
|
|
| 3 | tablespoons |
heavy whipping cream
|
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
green peppercorns
|
*
|
| 5 | ml |
black peppercorns
|
|
| 5 | ml |
white peppercorns
|
*
|
| 1 | each |
beef, steak
boneless, 6 ounces each |
*
|
| 45 | ml |
butter, unsalted
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 3 |
worcestershire sauce
|
*
|
|
| 3E+1 | ml |
brandy
|
|
| 45 | ml |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Coarsely crush all peppercorns in a pestle and mortar. Sprinkle crushed pepper over both sides of steaks, pressing in well with palm of hand. Let stand 30 minutes.
Melt 1 tablespoon of butter in a skillet and heat until foaming. Add steaks and cook 2 to 3 minutes, then turn and cook other sides 2 to 3 minutes.
(This timing gives medium- rare steaks, so adjust cooking time to suit personal preferences.)
Turn steaks again and top each one with remaining butter and sprinkle with a few drops hot-pepper sauce and Worcestershire sauce.
Pour brandy over steaks and allow to heat through a few seconds. Flame and remove from heat.
When flames subside, remove steaks to a warm serving plate and keep warm. Add whipping cream to skillet and stir well.
Heat through 1 minute, scraping up sediment from bottom of skillet. Season with salt and spoon mixture over steaks. Serve at once.
NOTE:
Serve with fried potatoes and a green salad. Garnish with a fresh Italian parsley sprig, if desired.
