Steak au Poivre with Dijon Cream Sauce Recipe

Steak au Poivre with Dijon Cream Sauce Recipe

  • 2 16-ounce 3/4-inch-thick sirloin steaks
  • 9 tablespoons Dijon mustard
  • 4 teaspoons coarsely ground black peppercorns
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 1 garlic clove, minced
  • 1 cup canned beef broth
  • 1/4 cup whipping cream
  • 1/4 cup brandy
  1. Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; tent with foil. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes. Spoon over steaks.
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