Steak Au Poivre
Steak Au Poivre
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 6 beef steaks, NY strip or tenderloin
- 1 tablespoon Fustini’s Robust SELECT olive oil
- fresh ground coarse black pepper
- 1 tablespoon butter
- 1 shallot, thinly sliced
- 2 ounces brandy
- 1/2 cup heavy cream
Directions
- Heat heavy bottom skillet over high heat. Rub steaks with olive oil and season liberally with coarse ground black pepper. Place steaks in a dry pan and cook until desired temperature is achieved. Remove from pan and butter and shallot. Cook for 30 seconds and add brandy and flame. Add heavy cream, bring to a simmer and cook until thickened. Spoon over steak and serve immediately.
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