Steak au Poivre
This classic bistro dish is always a big success.
Ingredients
- Rib-eye Steaks (one per guest)
- Salt
- Black Pepper
- 2-3 lbs Potatoes
- Canola Oil
- ½ stick Butter
- 1 Finely Diced Shallot
- ½ tsp Cracked Peppercorns
- 3 tbsp Brandy
- ½ cup Heavy Cream
Instructions
- Clean, trim and generously Salt & Pepper both sides of the Steaks. Let rest for 10 minutes.
- Peel, wash and cut Potatoes into desired size and shape.
- Heat 1" of Canola Oil and sauté potatoes until golden. Drain on paper towel.
- Heat skillet and place steaks on pan. Cook 3-4 minutes on each side. Remove from pan and keep warm.
- Add Butter, Shallot, Peppercorns, Brandy and Heavy Cream to skillet and bring to a boil.
- Lower heat and return steaks to heat through and coat.
- Serve with potatoes and extra sauce. This dish is also great with simple French Fries.
