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1
For the brown sauce:
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2
Make a roux: add the flour and butter to a small bowl and whisk until combined.
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3
Put beef stock in saucepan, over low heat, and bring to a simmer.
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4
Whisk in the roux and combine until smooth.
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5
No lumps!
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6
For the Steak au Poivre:
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7
With a meat mallet gently pound the peppercorns onto both sides of steak.
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8
Place a saucepan on medium heat, add olive oil and heat until smoking.
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9
Add the steak, turning once or twice until cooked to desired doneness.
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10
Add shallots and garlic and stir.
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11
Do not allow to burn.
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12
Remove pan from heat and deglaze with brandy.
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13
Light brandy with a long kitchen match and when the flames subside, place the pan back on the stove.
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14
Add brown sauce and whisk in the heavy cream.
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15
Season with salt and pepper, to taste.
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16
If desired, you may remove steak before final mixing.
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17
Place steak on a serving platter and pour the au poivre mixture on top.
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18
Garnish with chopped parsley and serve.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
