Steak au Poivre with Brandied Cream Sauce

Name: Steak au Poivre with Brandied Cream Sauce
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 4 tablespoons, unsalted butter; 1 , medium shallot, minced; 1 cup, low-sodium beef broth; 3/4 cup, low-sodium chicken broth; 1/4 cup, heavy cream; 1/4 cup, brandy; 1 tablespoon, brandy; 1 teaspoon, lemon juice or 1 teaspoon champagne vinegar; , Table salt; 4 , strip steaks (8 to 10 ounces each), 3/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle; , Table salt; 1 tablespoon, black peppercorns, crushed

19 comments

Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

Our steak au poivre recipe had to be comparable to the best bistro examples—seared and encrusted with peppercorns and adorned with a silky, fragrant sauce— without ruining a pan and without our having to make veal stock to get a decent pan ...

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