• Tommy Centola

Steak au Poivre

Updated: Jan 4

This is my favorite steak preparation. The au Poivre is translated with pepper. This creamy sauce is a great addition to any steak, but I think it works best with a filet.

4 Filet Mignons, 7 to 10 ouncese each

Creole Seasoning to taste

1 tablespoon Butter

1/2 teaspoon Garlic, chopped

1/4 cup Brandy

1 tablespoon Cracked Black Peppercorns

1 cup Heavy Whipping Cream

Lightly season the filets with Creole Seasoning. Heat a heavy skillet over medium heat. Add the butter and turn the pan to distribute and melt quickly. Put the steaks into the skillet and cook for about 3 minutes per side, for medium rare. If the steaks are thick, cook them on their sides as well as their faces. Remove the steaks from the pan and hold them in a warm oven (175 degrees). Add the garlic to the pan and cook until just beginning to brown. Add the brandy to the pan and bring to a boil. (Be careful: it may catch on fire, which is alright for the flavor but can be dangerous). Use the brandy and a spoon to dislodge and dissolve the browned bits of meat in the skillet. Add the cream and the peppercorns. Bring to a light boil and cook, agitating the pan to mix the ingredients, for 3 to 5 minutes, or until reduced by 1/3. Place the steaks on warm plates and spoon on the sauce.

Enjoy!!!

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