Steak au Poivre
February 20, 2013
2 pounds beef round or favorite cut of beef
1 Tbsp. oil
1 Tbsp. black peppercorns, crushed
1 Tbsp. green or white peppercorns, crushed
1 Tbsp. butter
1/2 Tbsp. garlic, minced
1 cup heavy cream
1-1/2 tsp. Dijon mustard
1/2 cup red wine
1/4 cup brandy
2 Tbsp. fresh parsley, chopped
Remove fat from steak. Combine peppercorns, butter and garlic. Spread evenly on both sides of the steak. Heat the oil in a heavy skillet over medium-high heat. Add the steak and brown on both sides to desired degree of doneness. Allow 5 minutes for rare and 7 to 8 minutes for medium rare. Place on serving platter and keep warm.
Add the wine and brandy to the pan. Cook over high heat, scraping all the particles off the bottom, until reduced to 1/4 of a cup. Add the cream and mustard, continue cooking until reduced to the thickness of gravy. Just before serving, stir in the parsley.
Cut the steak diagonally across the grain into thin slices, pour sauce over the top and serve immediately.
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