Name: Steak au Poivre
Ingredients: 2 beef Strip Steaks Boneless (2,5 cm thick); 1 tablespoon black pepper; 1/2 teaspoon garlic salt; Sauce:; 1/3 cup unsalted beef broth; 3 tablespoons Cognac or brandy; 1/3 cup heavy cream

Steak au Poivre

USMEF

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Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.

Steak au Poivre

Ingredients

2 beef Strip Steaks Boneless (2,5 cm thick)
1 tablespoon black pepper
1/2 teaspoon garlic salt
Sauce:
1/3 cup unsalted beef broth
3 tablespoons Cognac or brandy
1/3 cup heavy cream

Method

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (60ºC) to medium (70ºCº) doneness, turning occasionally. Remove from skillet; keep warm.
Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes.
Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often.
Serve over steaks…. and enjoy!

*Courtesy of Beef It’s What’s For Dinner.