Steak au poivre

  • 30g plain flour
  • 30g butter
  • 240ml beef stock
  • 1 tbsp crushed peppercorns
  • 400 to 450g New York strip steak, trimmed
  • 2 tbsp olive oil
  • 10g chopped shallots
  • Pinch minced garlic
  • 60ml brandy
  • 60ml double cream
  • Salt and freshly ground black pepper
  • Freshly chopped parsley leaves
1) For the brown sauce, make a roux by adding the flour and butter to a small bowl, whisking until combined. Put the beef stock in a saucepan, over a low heat, and bring to a simmer. Whisk in the roux and combine until smooth. No lumps!

2) For the steak au poivre, with a meat mallet gently pound the peppercorns onto both sides of the steak. Place a saucepan on a medium heat, add the olive oil and heat until smoking. Add the steak, turning once or twice until cooked to desired doneness.

3) Add the shallots and garlic and stir. Do not allow to burn. Remove the pan from the heat and deglaze with brandy. Light the brandy with a long kitchen match and when the flames subside, place the pan back on the stove.

4) Add the brown sauce and whisk in the double cream. Season with salt and pepper, to taste. If desired, you may remove the steak before final mixing. Place the steak on a serving platter and pour the au poivre mixture on top. Garnish with chopped parsley and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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