Steak au Poivre
FrenchBeefAdvanced35 minBy Northstar
Ingredients
Servings
4
- 4 sirloin steaks (10-12 oz each), trimmed
- 1 cup black peppercorns
- 0.5 cup Dijon mustard, plus 1 tbsp
- 2 tbsp olive oil
- 0.5 cup shallots, minced
- 1 garlic clove, peeled
- 0.3 cup brandy
- 1 cup demi-glace
- 0.3 cup heavy cream
- 1 tbsp fresh parsley, finely chopped
Instructions
- 1
Season steaks with salt. Coarsely grind peppercorns in a coffee grinder.
- 2
Spread 1 tbsp Dijon mustard on each side of steak and press peppercorns firmly into both sides.
- 3
In a large skillet over medium heat, add oil. When hot, sear steaks 4-5 minutes per side. Remove steaks.
- 4
Add shallots and garlic to pan; sauté 15 seconds. Carefully add brandy and flame carefully.
- 5
Add demi-glace, cream, and remaining mustard. Mix well. Bring to simmer and cook 1 minute.
- 6
Return steaks to pan and cook 1 minute per side to finish.
- 7
Garnish with parsley and serve immediately.