Steak Au Poivre recipe

Ingredients:

2 tablespoons of crushed peppercorns.
2 boneless sirloin shell steaks, one inch thick.
2 tablespoons of olive oil.
½ cup of heavy cream.
1 tablespoon of Cognac.
½ teaspoon of salt.

Directions:

Spread the peppercorns on a work surface and press onto both sides of the steaks in an even layer.

In a large, heavy skillet, heat the olive oil over medium-high heat until very hot.

Cook the steaks for 5 minutes per side for medium-rare. Remove the steaks from the skillet and keep warm.

Add the cream, Cognac and salt to the skillet.

Bring to a boil, stirring, loosening any browned bits from bottom of skillet.

Lower the heat and simmer the sauce for 2 minutes or until slightly thickened.

Pour sauce over steaks and serve immediately.

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