Steak au Poivre with Dijon Cream Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this. Ingredients:
2 16-ounce 3/4-inch-thick sirloin steaks |
9 tablespoons dijon mustard |
4 teaspoons coarsely ground black peppercorns |
2 tablespoons olive oil |
1/2 cup minced shallots |
1 garlic clove, minced |
1 cup canned beef broth |
1/4 cup whipping cream |
1/4 cup brandy |
Directions:
1. Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.
|
|