Lunch: Steak au Poivre

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

Instructions

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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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