Steak Au Poivre with Dijon Cream Sauce

Name: Steak Au Poivre with Dijon Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Cajun/Creole
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

Steak Au Poivre With Dijon Cream Sauce Recipe

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By Vicki Butts (lazyme)
@lazyme5909

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

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
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How to Make Steak Au Poivre with Dijon Cream Sauce

Step-by-Step

Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak.
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.
Transfer steaks to plate; tent with foil.
Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes.
Spoon over steaks.