Peppercorn Steak

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 (7-ounce) top sirloin steaks
  • 4 cups water
  • 1/2 (1-ounce) package au jus mix
  • 2 tablespoons margarine
  • 2 1/2 tablespoons all-purpose flour
  • 1 cup heavy cream (recommended: Minor's Culinary Cream)
  • 2 ounces brandy
  • 1 1/2 tablespoons freshly ground coarse black pepper
Directions
  • Heat a grill to medium. Put the steaks the grill and cook to desired doneness.

  • Bring the water to a boil in a medium pot over medium heat. Add the au jus mix and the brandy. Let boil for 10 minutes. While that cooks, in a separate small saucepan, combine the margarine and the flour to make the roux. Let the roux cook for 5 minutes. Add roux to the au jus mixture and stir with a wire whisk until smooth. Stir in the cream and the black pepper. Arrange the steaks on serving plates and serve drizzled with the sauce.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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