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Steak Au Poivre Recipe

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This recipe for Steak Au Poivre, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chef Roberto (Robert McGhee)


1/2 c. coarsely crushed black peppercorns
1" thick steaks
1/2 c. Dijon mustard
1/2 c. minced shallots
1 to 2 cloves minced garlic
1/4 c. cognac or brandy
1 c. beef broth
1/3 c. heavy cream
1 tbsp. finely chopped fresh parsley leaves
2 tbsp. butter

Preheat oven to 300 degrees. Season steaks with salt. Pack half of the peppercorns into one side of the steaks. Spread a coat of mustard on the same side. Turn the steaks and repeat on the other side. Let steaks sit for at least 30 minutes. Melt the butter in a skillet over medium heat. When the butter is melted and the pan is hot, increase the heat to medium high and add the steaks. Sear the steaks for 4-5 minutes per side. Remove the steaks, place in a baking dish and place into the oven(to keep warm).
Add more butter to the skillet if necessary. Add shallots and garlic to the skillet. Cook until softened (1-2 minutes). Deglaze with cognac or brandy and cook for a minute or two so alcohol will evaporate. Add the beef stock, cream and mustard. Mix well, bring to simmer and cook until slightly thickened (adjust heat as necessary). Add the steaks and continue to cook in the simmering sauce until the steaks are tender and the desired doneness. (medium to medium rare is best)
Remove the steaks and stir in the parsley leaves. Remove the gravy and pour over steaks or pour into separate bowl. If there are too many pieces of the shallots/garlic/ black pepper in the gravy, you may strain the gravy and then add in as much as desired.




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