Recipe courtesy of Peter Aitkin
Episode: Go-To Joints
Save Recipe Print
Total:
18 min
Prep:
10 min
Cook:
8 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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Steak au Poivre

Recipe courtesy of Alton Brown

Steak au Poivre

Recipe courtesy of Gourmet Magazine

Steak au Poivre

Recipe courtesy of Gourmet Magazine

Steak au Poivre

Recipe courtesy of Moses W La Fountaine

Steak au Poivre

Recipe courtesy of Aida Mollenkamp

Steak au Poivre

Recipe courtesy of Food Network Kitchen

Steak au Poivre

Recipe courtesy of Bob Blumer

Steak Au Poivre

Recipe courtesy of Claire Robinson

Steak au Poivre

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Latest Stories