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Recipe courtesy of David Egan

Show: Diners, Drive-Ins and Dives

Episodes: Meaty Masterpieces and Blast From the Past

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Total:: 25 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

Four 7-ounce top sirloin steaks
Half 1-ounce package au jus mix
2 ounces brandy
2 tablespoons margarine
2 1/2 tablespoons all-purpose flour
1 cup heavy cream, such as Minor's Culinary Cream
1 1/2 tablespoons coarsely ground black pepper

Directions

Heat a grill to medium. Grill the steaks to the desired doneness.

Bring 4 cups 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 the 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of David Egan, head chef of Cattlemen's Steakhouse, Oklahoma City, OK

My Private Notes

Name: Peppercorn Steak
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Four 7-ounce top sirloin steaks; Half 1-ounce package au jus mix; 2 ounces brandy; 2 tablespoons margarine; 2 1/2 tablespoons all-purpose flour; 1 cup heavy cream, such as Minor's Culinary Cream; 1 1/2 tablespoons coarsely ground black pepper