Recipe courtesy of Knife
Episode: Dallas
Print
Steak au Poivre
Total:
25 min
Active:
25 min
Yield:
1 serving
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
1 serving
Level:
Easy

Ingredients

  • 1 14-ounce sirloin
  • Butter, at room temperature
  • 2 tablespoons plus 1 teaspoon cracked black pepper 
  • Oil, for searing
  • 1 tablespoon salt 
  • 1 tablespoon green peppercorns 
  • 1/4 cup brandy 
  • 1 tablespoon Dijon mustard 
  • 1/4 cup cream 
  • 1/4 cup veal demi-glace 
  • French fries, for serving

Directions

Preheat the oven to 600 degrees F.

Brush the steak with butter and then sprinkle with 2 tablespoons of the pepper and the salt. Heat a medium pan with oil until just smoking. Cook until a nice crust forms on the bottom of the steak and then flip, about 3 minutes on each side. While the steak is cooking, add a spoonful of butter to the pan and baste the steak for 1 to 2 minutes. Transfer the steak to a clean ovenproof pan and cook in the oven for 5 to 7 minutes. Rest the steak while you cook the sauce.

Toast the remaining 1 teaspoon black pepper and the green peppercorns in a dry medium pan. Deglaze with the brandy and reduce by half. Add the mustard and reduce by half. Add the cream and reduce by half. Add the veal demi-glace and pour over the steak. Serve the steak with French fries.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Steak au Poivre

Steak au Poivre

Recipe courtesy of Emeril Lagasse

Steak au Poivre

Recipe courtesy of Aida Mollenkamp

Steak au Poivre

Steak au Poivre

Recipe courtesy of Alton Brown

Steak au Poivre and Ratatouille Hash

Recipe courtesy of Bobby Flay

Pork Au Poivre

Recipe courtesy of Ellie Krieger

Tuna au Poivre with Roasted Garlic and Corn Mashed Potatoes

Recipe courtesy of Emeril Lagasse

Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts

On TV

So Much Pretty Food Here