Steak Au Poivre

  • Two 8oz steaks
  • 1 large shallot, minced
  • 1/4 cup brandy or sherry
  • 1 cup cream
  • Lots of cracked black pepper
  • Kosher salt

Sear steaks in a heavy bottomed pan (cast iron is great for this!)  when they are done to your liking, remove them from the pan and set them aside to rest while you prepare the sauce.  Add the shallots to the pan and sauté until soft and translucent.  Add the brandy (remember to never pour brandy directly out of the bottle into a hot pan!).  Tip the pan slightly away from you until the brandy catches the flame from the stove (you can use a match if you have an electric stove).  Let the brandy burn off completely and then add the cream, stirring constantly with a wooden spoon.  Add the black pepper and simmer over medium heat until the cream has reduced by half and coats the back of the spoon in a thick layer.  Season to taste with salt and more pepper if needed.  Serve steak with roasted potatoes and green vegetable napped in plenty of sauce!

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