Recipe courtesy of Moses W La Fountaine
Episode: Lake Placid, NY
Save Recipe Print
25 min
15 min
10 min
4 servings



In a spice mill, coarsely grind the peppercorns and spread them on a plate. (Or put the peppercorns in a large plastic bag and crush them with a rolling pin or the back of a small, heavy skillet.) Press the meat into the peppercorns covering both sides completely. (Some will come off in cooking.)

Heat a large heavy skillet over medium-high heat. Add the oil and then the meat. Cook for 2 to 4 minutes depending on the thickness of the meat and how you want it done. Turn the steaks over and cook another 2 to 4 minutes. Remove the pan from the heat and add the brandy. Return the pan to high heat and cook until the liquid has reduced by half, about 1 to 2 minutes. Take the steaks out of the pan and set them aside. Add the cream and butter to the pan and cook until the cream has reduced to a thick sauce. Return the steaks to the pan, along with any accumulated juices, and warm them through. Serve the steaks on warm plates and cover them with the sauce. Sprinkle on some salt, to taste.

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

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Steak au Poivre

Recipe courtesy of Alton Brown

Coq Au Vin

Recipe courtesy of Ina Garten

Coq au Vin

Recipe courtesy of Alton Brown

Perfect Potatoes au Gratin

Recipe courtesy of Ree Drummond

Prime Rib Au Jus

Recipe courtesy of Sandra Lee

Steak Bites

Recipe courtesy of Ree Drummond

Swiss Steak

Recipe courtesy of Alton Brown

Sirloin Steak

Recipe courtesy of Alton Brown

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories