Tonight we had Steak au Poivre with Brandied Cream Sauce. Lots of stuff was cooking at one time. Thank God for the glass of Proseco! I just sipped away and kept all the pans simmering. The meat was medium rare. Perfect for me but I have to get my timing right because Chris likes the meat a bit more medium. I am still playing the new stove card. I will get the timing worked out soon… Maybe by next New Years Eve!
From The Complete Cooking For Two Cookbook, Steak au Poivre with Brandied Cream Sauce-
2 Boneless Strip Steaks, 3/4 inch thick
Salt and Pepper
4 tsp peppercorns, cracked
5 tbsp vegetable oil
1 shallot, minced
1 tsp all-purpose flour
3/4 cup chicken broth
3 tbsp brandy
2 tbsp heavy cream
2 tsp lemon juice
1/2 tsp Dijon mustard
1. Dry off steaks and season with salt on both sides. Rub cracked peppercorns evenly 1 side of each steak, and suing your fingers, press peppercorns into steaks to make them adhere.
Heat 1 tbsp oil until just barely smoking. Add steaks to the pan and sear 3-5 minutes on each side. Flip steaks and reduce heat to medium, until meat registers 120-125 degrees for medium-rare. 1 to 4 minutes. Remove steaks to a dish and tent w/foil. Pour off the fat and stray peppercorns.
2. Heat remaining oil over medium heat. Add the shallots to the pan. Saute until tender and then add the flour and cook for 1 minute. Whisk in 2 tbsp. brandy and the broth into the pan, scraping up all the brown bits. Simmer until reduced and slightly thickened, about 6 to 8 minutes. Add the cream and simmer for 30 seconds. Remove from heat and whisk in remaining 1 tbsp brandy, lemon juice and mustard. Season with salt and pepper to taste. Spoon over each steak.
And our wine selection –