Steak Au Poivre

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Perfect! Definitely a dish that is just as good or even better than a steak house! I think a cast iron skillet is a must. I first cooked the steak for 6 minutes in the oven but that wasn't enough, so I added 3 more minutes and it was perfect for my size steak. I had never made a sauce like this and I was blown away. A little scared by the flame but it quickly burnt off. So happy I found this recipe. My 3 and 5 year old girls thought it was tasty too!

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FABULOUS....This was a smash with my Valentines. Couldn't come up with Sherry vinegar, used Cooking Sherry along with the brandy. HINT-If you don't have a venting hood that draws the smoke out, use your cast iron out on the grill. I had 15 steaks to do and the smoke alarm sounded for almost 20 minutes, but it didn't stop me. Dinner was a hit Thanks Claire, keep up the good work.

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Easiest Steak Au Poivre I've ever made. Wonderful with so few ingrediants. Raves from the whole family

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Amazing and Easy! Love the cream sauce.

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The sauce was really good. Though I would use less butter and vinegar.

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My hubby and I watched your show on 02-05-11, it looked like something we would really love!! So I made it yesterday (02-07-11 for our evening meal and it was absolutely delicious!! I couldn't find the sherry vinegar so I used Red wine vinegar, I also substituted Ribeye steak for Delmonico steaks and they were very tender & juicy. We will definitely be making this again!! Thank you for a really super recipe!!

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I agree this recipe rocks! Great steak & sauce. I also made the blue cheese dressing with the greek yogurt and it was great also!

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This was one of the best recipes I have ever made. It is much better than any restaurant Steak Au Poivre. Followed directions except could not find sherry vinegar so substituted 1 T. white wine vinegar and 1 T. sherry for 2 T. sherry vinegar. We cooked the steaks 6 minutes in the oven and they were medium rare. (1.25" steaks after browning them until they released from pan. I had a hard time putting the steaks in a dry skillet thinking they would stick but Claire was right. Once they are brown, they release from the pan. Thanks so much for the great recipe!

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I saw this Saturday morning and made it Sunday night. Very easy recipe. The steak was tender and juicy. Sauce was amazing. I will definitely make again.

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After watching your show Saturday morning I sent my husband grocery shopping for the ingredients for steak au poivre. We had a great time cooking this together. Lots of laughs and it tasted fabulous. Thanks!