Recipe courtesy of Knife
Episode: Dallas
Steak au Poivre
25 min
25 min
1 serving
25 min
25 min
1 serving


  • 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


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.

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