Steak Au Poivre Vert

1. 1

   In a heavy saucepan over medium-heat cook cream, stirring fairly frequently until reduced to approximately 1 cup.

2. 2

   (Be sure to use a large enough pan as this bubbles up and will overflow pan if you are not careful).

3. 3

   The cream should be thick.

4. 4

   When it is, set in refrigerator.

5. 5

   In skillet large enough to hold the filets in a single layer, heat oil until it is hot.

6. 6

   Cook steaks for 3 to 4 minutes per side and then set aside and keep warm (I put them in oven at low temperature).

7. 7

   Pour off excess fat from the skillet and deglaze with brandy; set aside.

8. 8

   To the cream, add bouillon cubes, lemon juice, salt and sherry.

9. 9

   Stirring constantly, bring to a boil.

10. 10

    Remove from heat and add deglazing liquid along with the peppercorns.

11. 11

    Reheat and pour a small amount over each steak.

12. 12

    Serve remaining sauce in a gravy boat.

* Per serving · 4 servings · Values may vary.

No additional tips available.