Steak Au Poivre With Brandied Cream Sauce

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

SAUCE
4 tablespoons unsalted butter
1 shallot, minced
1 cup beef broth
3⁄4 cup low-sodium chicken broth
1⁄4 cup heavy cream
1⁄4 cup plus 1 tablespoon brandy
1 teaspoon lemon juice or champagne vinegar
Salt
STEAKS
4 (8- to 10-ounce) boneless strip steaks, 3⁄4 to 1 inch thick and no larger than 3 inches at widest points, trimmed
Salt
4 teaspoons black peppercorns, crushed
1 tablespoon vegetable oil

Instructions

  1. FOR THE SAUCE: Melt 1 tablespoon butter in 12-inch skillet over medium heat; add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 1⁄2 cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.
  2. FOR THE STEAKS: Meanwhile, pat steaks dry with paper towels and season both sides of steaks with salt; rub 1 side of each steak with 1 teaspoon crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.
  3. Heat oil in now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks, unpeppered side down, in skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan, and cook steaks without moving them until well browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, until meat registers 115 to 120 degrees (for rare), 120 to 125 degrees (for medium-rare), or 130 to 135 degrees (for medium), 3 to 5 minutes longer. Transfer steaks to large plate and tent loosely with aluminum foil.
  4. While meat is resting, pour reduced broth, cream, and 1⁄4 cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soupspoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice, and any accumulated meat juices. Season with salt to taste.
  5. Arrange steaks on platter or individual plates, spoon sauce over steaks, and serve.

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