STEAK AU POIVRE WITH DIJON CREAM SAUCE

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Steak au Poivre with Dijon Cream Sauce image

Categories     Milk/Cream     Beef     Dairy     Mustard     Dinner     Meat     Steak     Brandy     Fall     Winter     Anniversary     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

2 16-ounce 3/4-inch-thick sirloin steaks
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

Steps:

  • 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.

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