Recipe courtesy of Peter Aitkin
Episode: Go-To Joints
Total:
18 min
Active:
10 min
Yield:
1 steak and 4 servings of brown sauce
Level:
Intermediate

Ingredients

Directions

For the brown sauce:

Make a roux: add the flour and butter to a small bowl and whisk until combined. Put beef stock in saucepan, over low heat, and bring to a simmer. Whisk in the roux and combine until smooth. No lumps!

For the Steak au Poivre:

With a meat mallet gently pound the peppercorns onto both sides of steak. Place a saucepan on medium heat, add olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness. Add shallots and garlic and stir. Do not allow to burn. Remove pan from heat and deglaze with brandy. Light brandy with a long kitchen match and when the flames subside, place the pan back on the stove. Add brown sauce and whisk in the heavy cream. Season with salt and pepper, to taste. If desired, you may remove steak before final mixing. Place steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Steak au Poivre

Recipe courtesy of Alton Brown

Coq Au Vin

Recipe courtesy of Ina Garten

Potatoes Au Gratin

Recipe courtesy of B. Smith

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Karri's Steak Marinade

Recipe courtesy of Trisha Yearwood

Greek Grilled Eggplant Steaks

Recipe courtesy of Ree Drummond

Steak with Bernaise

Recipe courtesy of Ina Garten

Baba au Rhum

Recipe courtesy of Ina Garten

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking