Steak Au Poivre with Dijon Cream Sauce

Steak Au Poivre With Dijon Cream Sauce Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 2
    sirloin steaks (3/4-inch thick), 16-oz each
  • 9 Tbsp
    dijon mustard
  • 4 tsp
    coarsely ground black peppercorns
  • 2 Tbsp
    olive oil
  • 1/2 c
    minced shallots
  • 1
    garlic clove, minced
  • 1 c
    canned beef broth
  • 1/4 c
    whipping cream
  • 1/4 c
    brandy

How to Make Steak Au Poivre with Dijon Cream Sauce

Step-by-Step

  1. Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak.
  2. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
  3. Transfer steaks to plate; tent with foil.
  4. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes.
  5. Spoon over steaks.

Printable Recipe Card

About Steak Au Poivre with Dijon Cream Sauce

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Cajun/Creole




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