#beefsteak

A traditional French dish called Steak Au Poivre is made with soft beef steaks covered in cracked black peppercorns and served with a rich brandy cream sauce.

Ingredients: 4 beef tenderloin steaks about 6 ounces each. 2 tablespoons black peppercorns, crushed. 1 tablespoon olive oil. 2 tablespoons butter. 1/3 cup brandy. 1 cup beef broth. 1/2 cup heavy cream. Salt to taste.

Instructions: On both sides of the steaks, press crushed peppercorns down. In a big skillet, heat the butter and olive oil over medium-high heat. To get medium-rare, add the steaks and cook for about 4 to 5 minutes on each side. Put the steaks on a plate and cover them to keep them warm. Add the brandy to the pan and stir it around, making sure to get any browned bits off the bottom. Place the dish on a low heat and add the beef broth. After a few minutes, the liquid will have reduced by half. Add the heavy cream and cook for about three minutes, until the sauce gets thick. Add salt to the sauce as needed. Cover steaks with sauce and serve right away.

Prep Time: 15 minutes

Cook Time: 20 minutes