Steak au Poivre, Robert Aimes

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4 servings Medium
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Ingredients (8)

  • 4 8 oz beef filet steaks
  • 2 tablespoons unsalted butter
  • 1 tablespoon green peppercorns in brine, drained
  • 2 tablespoons shallots, minced
  • 3 tablespoons brandy
  • 1 pint heavy cream
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Summary

This recipe was given to me by Chris Kerageourgio at La Provence back in the 70’s. I’m submitting it for someone who expressed it the best food they’ve ever had.
I don’t think the recipe is at all hard unless you’re not used to flaming things. That being said, here it is:

Instructions

  1. 1Cook your steaks to desired doneness and set aside, tented with foil to keep warm
  2. 2Saute peppercorns and shallots in butter until shallots are transluscent
  3. 3Flame with brandy
  4. 4Add heavy cream and lemon juice and lightly boil until reduced by half
  5. 5Season sauce with salt and pepper to taste
  6. 6Add steaks to sauce to heat briefly being careful not to over cook steaks
  7. 7Serve immediately and enjoy
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