Name: Steak au Poivre with Dijon Cream Sauce
Yield: Makes 4 servings
Ingredients: 2 16-ounce 3/4-inch-thick sirloin steaks; 9 tablespoons Dijon mustard; 4 teaspoons coarsely ground black peppercorns; 2 tablespoons olive oil; 1/2 cup minced shallots; 1 garlic clove, minced; 1 cup canned beef broth; 1/4 cup whipping cream; 1/4 cup brandy

At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.

Recipe information

Yield
Makes 4 servings

Ingredients

2 16-ounce 3/4-inch-thick sirloin steaks

9 tablespoons Dijon mustard

4 teaspoons coarsely ground black peppercorns

2 tablespoons olive oil

1/2 cup minced shallots

1 garlic clove, minced

1 cup canned beef broth

1/4 cup whipping cream

1/4 cup brandy

Preparation

Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.

TagsBrandy Alcohol Beverages French European Steak Beef Meat Shallot Vegetable Main Dinner Keto Gluten Free Quick Easy Sear Bon Appétit

Recipe notes

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