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Steak Au Poivre

Category

Yields1 Serving

Ingredients
 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 1-1/4 pounds)
 1 tsp cracked black pepper
 ½ tsp garlic salt
 sauce
 ¾ cup beef broth
 3 tbsp cognac or brandy
 ½ cup heavy cream

Directions
1

Combine pepper and garlic salt; press evenly onto beef steaks.

2

Heat large nonstick skillet over medium heat until hot.

3

Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.

4

Remove from skillet; keep warm.

5

Add broth to skillet; cook and stir until browned bits attached to skillet are dissolved, about 2 minutes.

6

Add cognac; simmer 2 minutes.

7

Stir in cream; cook and stir over medium-high heat about 2 minutes or until sauce is slightly thickened.

8

Serve over steaks.

Ingredients

Ingredients
 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 1-1/4 pounds)
 1 tsp cracked black pepper
 ½ tsp garlic salt
 sauce
 ¾ cup beef broth
 3 tbsp cognac or brandy
 ½ cup heavy cream

Directions

Directions
1

Combine pepper and garlic salt; press evenly onto beef steaks.

2

Heat large nonstick skillet over medium heat until hot.

3

Place steaks in skillet; cook 12 to 15 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.

4

Remove from skillet; keep warm.

5

Add broth to skillet; cook and stir until browned bits attached to skillet are dissolved, about 2 minutes.

6

Add cognac; simmer 2 minutes.

7

Stir in cream; cook and stir over medium-high heat about 2 minutes or until sauce is slightly thickened.

8

Serve over steaks.

Steak Au Poivre