steak au poivre with dijon cream sauce

(1)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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

  • 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

  • 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.

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