Steak Au Poivre

Ingredients

2 Tbsp crushed black peppercorns
4 strip steaks, about 6-8 oz. each
1 Tbsp vegetable oil
1 Tbsp butter
2 cloves garlic, chopped
3 Tbsp brandy
1/2 cup dry white wine
1/2 cup heavy cream
1 Tbsp dijon mustard

Directions

Season the steaks with a bit of salt, and then sprinkle the peppercorns over both sides of the steaks, pressing the peppercorns gently into the meat.

Heat the oil and butter over medium high heat, until hot. Add the steaks to the skillet (you may need to do only two of them at a time), and cook for 3-5 minutes on each side, until cooked to the desired doneness.

Remove the steaks from the pan, and cover them loosely with aluminum foil.

Drain the fat and oil from the pan, add the garlic to the pan, and cook just until it starts to become golden.

Remove the pan from the stove, and add the brandy. If desired, then very, very, very carefully, ignite the brandy with a long match, shake the pan gently for a few seconds until the flames die down. Flaming the brandy is optional, and if you don't feel comfortable with it, then don't do it. We don't want you burning your kitchen down.

Return the pan to the heat, and heat for about a minute, until the brandy reduces. Stir in the wine, cream, and dijon mustard. Cook for 3-5 minutes, until thickened, stirring occasionally.

Move the steaks to the serving plates, and drizzle the sauce over the top of them.

Serves 4.

Recipe submitted by Tim Sousa

Steak au Poivre is a classic French bistro recipe. You can adjust the amount of pepper that you use in this recipe to your tastes. A word of warning... if you choose to ignite the brandy, please be very careful. Stand back, and use a long match to light it.