Steak au Poivre
Ingredients
- 1 tbsp. cracked black pepper
- 4 beef tenderloin steaks or 2 beef top loin steaks, cut 1-inch thick, approximately 1-pound of meat
- 2 tbsp. butter
- ¼ cup brandy or beef broth
- 1/4 cup beef broth
- ½ cup whipping cream
- 2 tsp. Dijon-style mustard
Instructions
To prepare the meat:
- Use your fingers to press the pepper onto both sides of the steaks.
- If using top loin steaks, cut each steak in half crosswise.
- In a large skillet cook steaks in hot butter, over medium heat, to desired doneness, turning once.
- For tenderloin steaks, allow 10 to 13 minutes for medium rare (145°F) to medium (160°F).
- For top loin steaks, allow 12 to 15 minutes for medium rare to medium.
- Transfer steaks to a serving platter, reserving the drippings in the skillet; keep warm.
- Remove skillet from burner and allow to stand 1 minute.
To prepare the sauce:
- Place skillet back on the burner; combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits.
- Stir in whipping cream and mustard.
- Bring to boiling and gently boil, uncovered, over medium heat, for 5 to 6 minutes or until mixture is reduced to 1/2 cup; stirring occasionally.
- Spoon sauce over steaks to serve.