Steak Au Poivre

1. 1

   1. Cut the meat into four 2oz. portions. Lightly tap to flatten. Season both sides with salt and pepper.

2. 2

   2. Heat the clarified butter in a saute pan over medium-high heat. Add the medallions and saute until browned, approximately 2 minutes. Turn the medallions and saute on the other side until browned.

3. 3

   3. Remove the medallions from the pan and keep warm. Deglaze the pan with the brandy and reduce by half.

4. 4

   4. Add the mustard, cream and peppercorns and reduce to the desired consistency. Add the demiglace. Adjust the seasonings.

5. 5

   5. Serve two medallions per portion, dressed with the sauce.

No additional tips available.