Steak Au Poive
Updated: January 7, 2009
Steak Au Poive
4 ribeye steaks cut 1/4" thick
1/2 cup seasoned flour for dredging the steaks
1/4 cup brandy
2 Tbsp canned green peppercorns
1 large clove garlic-chopped
1/4 cup heavy cream
1/4 cup beef stock
2 Tbsp olive oil
1/4 # of butter cut into pieces
Salt and pepper to taste
Dredge steaks in seasoned flour. In large sauté pan heat the olive oil and half the butter. When the oil mixture is hot quickly sauté the steaks on both sides. Remove steaks from the pan and return pan to the heat. Add the brandy and deglaze the pan. You may flame the brandy if you wish, but be careful. Add beef stock, heavy cream, garlic, peppercorns and salt and pepper. Reduce this mixture till it coats the back of a spoon. Finish sauce by swirling in remaining butter, and serve sauce over steaks.
