Steak Au Poivre

1. 1

   Coarsely crack peppercorns.

2. 2

   Sprinkle both sides of steak with crushed peppercorns, pressing in firmly with fingers.

3. 3

   Let steak stand at room temperature for 30 minutes.

4. 4

   Melt the butter in a heavy saute pan over medium high heat.

5. 5

   Saute the steaks, turning once when browned, to medium rare.

6. 6

   Remove steak to a warm plate.

7. 7

   Mix brandy, water and glace together.

8. 8

   Deglaze the pan with brandy mixture.

9. 9

   Turn heat to low, simmer until sauce is thickened and reduced by half, about 5 minutes.

10. 10

    Pour over steak and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.