Steak au Poivre with Brandied Cream Sauce
A classic French dish featuring perfectly seared boneless strip steaks with a slightly sweet, smooth cream sauce infused with hints of peppercorn and brandy. The steaks are crusted with cracked peppercorns and seared to create a rich fond that forms the foundation of the sauce.
Ingredients
Instructions
- 1
Pat steaks dry with paper towels and season with salt. Rub cracked peppercorns evenly over 1 side of each steak, using your fingers, press peppercorns into steaks to make them adhere.
- 2
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Lay steaks peppered side up in skillet, press down on steaks with bottom of cake pan, and cook firmly until first side is well browned, 3 to 5 minutes. Flip steaks and reduce heat to medium. Firmly press down on steaks with bottom of cake pan and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 1 to 4 minutes; transfer to plate and tent loosely with aluminum foil. Pour off fat from skillet and remove any stray peppercorns.
Timer: 5m - 3
Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth and 2 tablespoons brandy, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, 6 to 8 minutes. Stir in cream and any accumulated meat juices and simmer for 30 seconds. Off heat, whisk in remaining 1 tablespoon brandy, chives, lemon juice, and mustard. Season with salt and pepper to taste. Serve steaks with sauce.
Timer: 2m