Peppercorn Steak

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

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Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 15 min

Yield: 4 servings

Ingredients

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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.