steak au poivre with dijon cream sauce

Name: Steak Au Poivre with Dijon Cream Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 2 - sirloin steaks (3/4-inch thick), 16-oz each; 9 tablespoon(s) dijon mustard; 4 teaspoon(s) coarsely ground black peppercorns; 2 tablespoon(s) olive oil; 1/2 cup(s) minced shallots; 1 - garlic clove, minced; 1 cup(s) canned beef broth; 1/4 cup(s) whipping cream; 1/4 cup(s) brandy

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Vicki Butts (lazyme)

Grapeview, WA

Updated on Oct 26, 2016

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

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make steak au poivre with dijon cream sauce

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.

Step 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.
Step 3

Transfer steaks to plate; tent with foil.
Step 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.
Step 5

Spoon over steaks.
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