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Steak au Poivre

Updated February 23, 2016
(1 Votes)

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This restaurant classic can easily be made at home.

Makes4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time12 min

Cooking Time - Text12

Cooking Methodpan-frying

CostSplurge

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date

Recipe Coursemain course

Dietary Considerationmain course

Equipmentmortar and pestle

Five Ingredients or LessYes

Mealdinner

Moodstressed

Taste and Texturehot & spicy, meaty

Ingredients

  • 4 sirloin steaks or filet mignons, about 8oz (225g) each
  • ½ tsp dry mustard
  • 1–2 tsp black peppercorns
  • 2 tbsp vegetable oil
  • ¼ cup sherry or brandy
  • 2/3 cup creme fraiche

Instructions

Trim any excess fat from the steaks. If using filet mignons, flatten slightly with a meat mallet. Sprinkle with the mustard.

Crush the peppercorns in a mortar or under a saucepan and press on both sides of the steaks.

Heat the oil in a large frying pan over high heat. Add the steaks and cook, 2–3 minutes each side for a rare steak, 4 minutes each side for medium, and 5–6 minutes each side for well done. Transfer to a platter and tent with aluminum foil.

Add the sherry to the pan and stir up the browned bits. Add the créme fraîche and cook for 3 minutes, until slightly thickened. Place the steaks on individual plates and top with the sauce. Serve hot.

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