Steak Au Poivre

Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.

  • 35
    min
  • 4
    SERVINGS
  • 260
    Cal
  • 24 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Strip Steaks Boneless, 1 inch thick (about 1-1/4 pounds)
  • 1 tablespoon coarse grind black pepper
  • 1/2 teaspoon garlic salt
Sauce:
  • 1/3 cup unsalted beef broth
  • 3 tablespoons Cognac or brandy
  • 1/3 cup heavy cream

Cooking:

  1. Combine pepper and garlic salt; press evenly onto beef Strip Steaks.
  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.
  3. Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 
  4. 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.
  5. Cook's Tip: If grilling, use large nonstick skillet over medium heat, following directions listed in step 3.

Nutrition Information

Butcher Counter

Steak Au PoivreStrip Steak Loin Primal

Tender, lean and perfect for grilling.
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