Steak Au Poivre Flambe

Sometimes I double the sauce so I can drown my mashed potatoes in it! Be sure to get a very lean, high-quality cut of meat for best results. Serve over mashed potatoes.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 581 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons butter
• 1 cup heavy whipping cream
• 2 tablespoons vegetable oil
• 1 teaspoon brandy
• ⅓ cup brandy
• 2 tablespoons whole peppercorns
• 1 pound beef tenderloin steaks

Recipe Instructions

Step 1

Grind peppercorns coarsely using a coffee grinder or mortar and pestle.

Step 2

Season steaks on both sides with peppercorns and salt.

Step 3

Heat butter and oil in a large cast iron skillet over medium-high heat. Cook steaks until browned, about 5 minutes per side. Transfer steaks to a plate and tent with aluminum foil.

Step 4

Remove skillet from heat and drain grease. Pour in 1/3 cup brandy. Light brandy carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds.

Step 5

Return skillet to medium heat. Whisk in cream; bring to a simmer. Cook, whisking occasionally, until sauce coats the back of a spoon, 5 to 6 minutes. Stir in 1 teaspoon brandy. Return steaks to the skillet; cook until heated through, 1 to 2 minutes.