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Steak Au Poivre

March 24, 2013

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


4 1-inch thick strip steaks
2 teaspoons kosher salt
½ teaspoon black pepper
1 tablespoon light olive oil
1/3 cup shallots, chopped
¼ cup butter, cut into 2 pieces
½ cup Cognac
¾ cup heavy cream

Season both sides of each steak with the salt and pepper. Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.

Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked. Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately.steakaupoivrerecipe


From → Recipes

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