Photo: Peppercorn Steak Recipe
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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By elle06
on February 03, 2013
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Could not possibly be 4 cups of water, waaay to much!!!!! 4oz? 1C?
had to take away much of the liquid and make an additional roux. Finally came together as a delicious sauce - much thanks to David Egan and Cattlemen's for sharing but hope they can try as is and let us know if it works for them and if not what adjustment to make!
By Pamela Lee
Washington State
on December 26, 2011
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This sauce is simply amazing. Made no adjustments to ingredients. I had to simmer a little longer than called for to reduce and thicken. Other than that...YUM!
By JimBinDC
Washington , DC
on July 01, 2011
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I used to make this with Knorr peppercorn sauce mix but its been discontinued. The Knorr sauce mix called for a a cup of water just like the au jus mix in this recipe. Instead of using water and making a roux to thicken it up I used whole milk and butter with the peppercorn mix and let it simmer until it thickened to almost a gravy. I would also add whole peppercorns to the sauce which created a creamy peppercorn sauce that has a bite of pepper explosion as well. It's actually an easy take on Steak Au Poivre but the flavors are delicious! I never made it with brandy but next time I will. The recipes are very similar but just with different liquid ingedients and sauce thickeners. I've made this for friends over the years and you will absolutely love this over Rib-Eye Steaks pan fried in butter indoors or grilled outside when the weather permits. Its unbelievably delicious!!!
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