steak au poivre with dijon cream sauce
(1)
At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.
(1)
yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For steak au poivre with dijon cream sauce
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2sirloin steaks (3/4-inch thick), 16-oz each
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9 Tbspdijon mustard
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4 tspcoarsely ground black peppercorns
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2 Tbspolive oil
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1/2 cminced shallots
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1garlic clove, minced
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1 ccanned beef broth
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1/4 cwhipping cream
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1/4 cbrandy
How To Make steak au poivre with dijon cream sauce
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1Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak.
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2Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
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3Transfer steaks to plate; tent with foil.
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4Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes.
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5Spoon over steaks.
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