Steak au Poivre
Steak au poivre, or “pepper steak,” once translated from its original French name, is really just that.
Keywords
- dinner
- lunch
- main
- weeknight meals
- easy
- recipe
- steak au poivre
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tastetoronto.com.
Cooking tools:
- Mortar and pestle
- Cast iron skillet
- Cooling rack
- Plate
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- 4 filet mignon steaks (6-7 ounces each)
- 2 shallots, diced
- 1 cup low-sodium chicken stock
- 3/4 cup heavy cream
- 3 tablespoons unsalted butter
- 2 tablespoons whole black peppercorns, toasted
- 1 tablespoon Madagascar green peppercorns in brine
- 1/2 tablespoon Dijon mustard
- 1 teaspoon vegetable oil, plus additional for cooking
- 2 ounces brandy
- Kosher salt, to taste
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