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Steak au Poivre

This classic bistro dish is always a big success.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 55 minutes
Course Dinner
Servings 8

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.
Keyword French Fries, Steak, Steak au Poivre