Steak Au Poivre

This restaurant classic can easily be made at home.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

4 sirloin steaks or filet mignons, about 8 oz (225 g) each		2 tbsp vegetable oil
1/2 tsp dry mustard		1/4 cups sherry or brandy
1–2 tsp black peppercorns		2/3 cup creme fraiche

directions

Prep: 10 min Total:

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1
Trim any excess fat from the steaks. If using filet mignons, flatten slightly with a meat mallet. Sprinkle with the mustard.
2
Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks.
3
Heat the oil in a large frying pan over high heat. Add the steaks and cook, 2–3 minutes each side for a rare steak, 4 minutes each side for medium, and 5–6 minutes each side for well done. Transfer to a platter and tent with aluminum foil.
4
Add the sherry to the pan and stir up the browned bits. Add the creme fraiche and cook for 3 minutes, until slightly thickened. Place the steaks on individual plates and top with the sauce. Serve hot.

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Steak Au Poivre

Ingredients

directions