Andrew Zimmern Cooks: Steak Au Poivre
Steak Au Poivre By Andrew Zimmern Inspired by the classic French bistro dish, this steak au poivre with a peppercorn-laden creamy integral pan sauce is an easy
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Ingredients
- 2 New York strip steaks, sirloins or ribeyes, about 10 ounces each
- Salt
- Pepper
- 4 tablespoons shallots, minced
- 1 teaspoon dried thyme
- 1/4 cup green peppercorns in brine, drained
- 2 tablespoons sherry
- 1/4 cup brandy
- 1 cup beef stock
- 1/2 cup heavy cream
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