Steak au Poivre
The bistro classic — peppercorn crust, brandy pan-sauce, a spoon of True's brushed on before the crust goes on. The mustard is what carries the heat through.
Ingredients
SERVES
2
Preparation
- Preheat oven to 350°F. Season both sides of steak with salt and brush with 2 tablespoons True's mustard.
- In a shallow pie plate, place the peppercorns and press steaks in to coat each side, and set aside.
- In a 12-inch cast-iron skillet, heat 1 tablespoon oil. Cook steaks for 4 to 5 minutes on the first side, turn, and cook 4 to 5 additional minutes. Remove steaks to rest.
- Meanwhile, wipe excess fat and loose pepper from the skillet. Reheat pan with remaining oil and add shallots, cook for 1 minute. Carefully add brandy to pan. (Note: it will ignite!)
- Allow brandy to burn off and add garlic, remaining mustard, and the stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter.
- Place steaks on serving plates and spoon the sauce over and garnish with parsley.
