steak au poivre with dijon cream sauce

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For steak au poivre with dijon cream sauce

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

How To Make steak au poivre with dijon cream sauce

  • 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.
  • 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.
  • 3
    Transfer steaks to plate; tent with foil.
  • 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.
  • 5
    Spoon over steaks.

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