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Steak au Poivre with Brandy Cream Sauce Recipe

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This recipe for Steak au Poivre with Brandy Cream Sauce, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Monday, May 19, 2008


For the Steaks—
Coarsely Crush:
2 tablespoons whole black peppercorns
1 tablespoon whole white peppercorns
2 teaspoons whole yellow mustard seeds

Coat; Sear in 2 tablespoons Oil:
2 l-pound strip steaks, 2

For the Sauce—
Saute in 1 tablespoons Unsalted Butter:
1/4 cup shallots, minced

Stir in; Reduce:
1/2 cup heavy cream
1/4 cup brandy
1 tablespoon Dijon mustard

Finish with:
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
Salt and cayenne to taste

Preheat oven to 425°, rack in center.

Coarsely crush peppercorns and mustard seeds for the steaks in a resealable freezer bag using a meat mallet, skillet, or rolling pin. Spread the coating onto a plate.

Coat one side of the steaks with an even layer of the peppercorn mixture. Liberally season the other side with salt; set aside until ready to sear. Heat a large ovenproof saute pan over medium-high heat for 5 minutes. Add oil then sear steaks, peppercorn side up, until brown and crusty, 4–5 minutes. Carefully turn steaks over, place pan in the oven, and roast to desired doneness. Transfer to a platter and allow steaks to rest while making sauce.

Saute shallots in butter for the sauce over medium heat until soft, using the pan the steaks were in.

Stir in cream, brandy, and mustard. Simmer until thickened, 3–4 minutes.

Finish sauce with lemon juice, thyme, salt, and cayenne. Serve immediately with the steaks.

Number Of Servings:
Number Of Servings:
4 or 2 - 1 pound steaks
Personal Notes:
Personal Notes:
I got this recipe from www.CuisineAtHomeStore.com




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