Recipes For 2009

Brandy Cream Sauce

What would steak au poivre be without a good brandy cream sauce?

Steak Au Poivre

2 one pound strip steaks
2 tbsps. black peppercorns
2 tsps. yellow mustard seeds

Crush pepper and mustard seeds in a zip lock bag with a hammer or rolling pin.

Press crushed seeds into one side of each steak. Salt other side of steak.

Sear in a very hot skillet for about 4-5 minutes or until your liking.

Brandy Cream Sauce

1/4 cup minced shallots
1/2 cup heavy cream
1/4 cup brandy
1 tbsp. dijon mustard
lemon juice
thyme

In skillet, saute shallots in a tbsp oil until soft. Stir in cream, brandy and mustard and whisk until bubbly and thick. Squeeze in a few drops of lemon juice and a pinch of thyme.

Serve over steaks.