Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.
Steak au Poivre
Steak au Poivre
INGREDIENTS
- 2 beef Strip Steaks Boneless (2,5 cm thick)
- 1 tablespoon black pepper
- 1/2 teaspoon garlic salt
Sauce:
- 1/3 cup unsalted beef broth
- 3 tablespoons Cognac or brandy
- 1/3 cup heavy cream
No. Servings:
4
Cooking time:
35
INSTRUCTIONS
- Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (60ºC) to medium (70ºCº) doneness, turning occasionally. Remove from skillet; keep warm.
- Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes.
- Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often.
Serve over steaks…. and enjoy!
*Courtesy of Beef It’s What’s For Dinner.
-
Beef Steaks with Mustard-Bourbon Sauce
Cooking time: 25 to 30 minutes
-
Braised Chuck Steaks with Savory Lentils
Cooking time: 1-1/2 to 1-3/4 hours
-
Ribeye Steaks with Sautéed Grape Tomatoes and Brie
Cooking time: 25 to 30 minutes