Fustini's Oils and Vinegars
Steak Au Poivre

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Steak Au Poivre


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Steak Au Poivre

Submitted by Corporate Chef Andy Stewart


  • 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


Step 1. 

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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