Steak Au Poivre #2

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Servings: 4 Difficulty: Advanced
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Classic peppercorn-crusted steaks with a rich, creamy brandy sauce
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This elegant Steak Au Poivre features tender strip steaks coated in a robust blend of green, black, and white peppercorns. The dish is finished with a luxurious sauce made from melted butter, brandy, and whipping cream, creating a perfect balance of heat and richness. It’s an impressive yet manageable meal that brings restaurant-quality flavor to your home kitchen. Ideal for date nights or special family dinners, this recipe delivers a sophisticated taste experience with every bite. The creamy sauce pairs beautifully with the savory beef, making it a standout main course that feels indulgent without being overly complex.

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Steak Au Poivre #2

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 74.4

Description

This elegant Steak Au Poivre features tender strip steaks coated in a robust blend of green, black, and white peppercorns. The dish is finished with a luxurious sauce made from melted butter, brandy, and whipping cream, creating a perfect balance of heat and richness. It&# 226;ÂÂs an impressive yet manageable meal that brings restaurant-quality flavor to your home kitchen. Ideal for date nights or special family dinners, this recipe delivers a sophisticated taste experience with every bite. The creamy sauce pairs beautifully with the savory beef, making it a standout main course that feels indulgent without being overly complex.

Ingredients

Directions

  1. Coarsely crush the green, black, and white peppercorns together in a pestle and mortar or spice grinder.
  2. Sprinkle the crushed peppercorn mixture evenly over both sides of the steaks, pressing firmly with the palm of your hand to adhere.
  3. Let the steaks stand at room temperature for 30 minutes to allow the flavors to penetrate and the meat to come to temperature.
  4. Melt 1 tablespoon of the unsalted butter in a large skillet over medium-high heat until it begins to foam.
  5. Add the steaks to the skillet and cook for 2 to 3 minutes per side for medium-rare, adjusting time based on desired doneness.
  6. Turn the steaks again and top each one with the remaining 2 tablespoons of butter.
  7. Sprinkle the hot-pepper sauce and Worcestershire sauce over the steaks.
  8. Pour the brandy over the steaks and allow it to heat through for a few seconds.
  9. Carefully ignite the alcohol to flambé, allowing the flames to subside completely.
  10. Remove the steaks from the skillet and transfer them to a warm serving plate.
  11. Add the whipping cream to the skillet, stirring well to scrape up any browned bits from the bottom.
  12. Heat the cream sauce for 1 minute, stirring constantly, until slightly thickened.
  13. Season the sauce with salt to taste.
  14. Spoon the creamy peppercorn sauce over the steaks and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 74.4kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 1.7g9%
Cholesterol 20.5mg7%
Sodium 18.6mg1%
Total Carbohydrate 1.7g1%
Dietary Fiber 0.7g3%
Sugars 0.1g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with fried potatoes and a green salad for a complete meal.

Garnish with a fresh Italian parsley sprig if desired.

Ensure the flames from the brandy have completely subsided before adding the cream to prevent curdling or excessive splattering.

For a milder heat, reduce the amount of hot-pepper sauce or omit it entirely.

Keywords: steak, peppercorn, beef, strip, brandy, cream, sauce, dinner, main, easy, classic, flambé
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