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Bon Appétit

Steak au Poivre with Dijon Cream Sauce

4.1

(58)

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

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 16-ounce 3/4-inch-thick sirloin steaks
9 tablespoons Dijon mustard
4 teaspoons coarsely ground black peppercorns
2 tablespoons olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 cup canned beef broth
1/4 cup whipping cream
1/4 cup brandy

Preparation

  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. 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. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.

TagsBrandyAlcoholBeveragesFrenchEuropeanSteakBeefMeatShallotVegetableMainDinnerKetoGluten FreeQuickEasySearBon Appétit
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