Steak au Poivre

Total Time:
21 min
Prep:
10 min
Cook:
11 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons black peppercorns
  • 2 teaspoons white peppercorns
  • 2 teaspoons dried green peppercorns
  • 2 teaspoons fennel seeds
  • 4 boneless shell steaks (3/4 pound each, about 1 1/4 inches thick)
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1/4 cup, plus 2 tablespoons heavy cream
  • 1/4 cup Cognac or brandy
  • Salt and freshly ground black pepper
Directions
  • In a heavy-duty seal-able plastic bag or between 2 sheets of waxed paper, crush all peppercorns and fennel seeds coarsely, using the bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture.

  • In a 10-inch heavy skillet, heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Season steaks with salt and transfer to plates.

  • Pour off excess fat from skillet and add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Season sauce with salt and spoon over steaks.


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