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Steak Au Poivre

Protein: Beef
Cut: Strip Steaks
Method: Pan-Frying
Cooking Time: 30 to 60 Minutes
Servings: 4

Put some sizzle in the skillet with a dish that brings steak, seasoning and creamy sauce together for a rich, flavorful experience.

Put some sizzle in the skillet with a dish that brings steak, seasoning and creamy sauce together for a rich, flavorful experience.

Directions

1. Combine pepper and garlic salt; press evenly onto beef steaks.

2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.

3. Add broth to skillet; cook and stir until browned bits attached to skillet are dissolved, about 2 minutes. Add cognac; simmer 2 minutes. Stir in cream; cook and stir over medium-high heat about 2 minutes or until sauce is slightly thickened. Serve over steaks.

Recipe and Photo courtesy of The Beef Checkoff

Ingredients

2 Chairman’s Reserve® boneless beef top loin (strip) steaks, cut 1 inch thick (about 1 1/4 pounds)

1 to 2 teaspoons cracked black pepper

1/2 teaspoon garlic salt

Sauce

1/3 cup beef broth

3 tablespoons Cognac or brandy

1/2 cup heavy cream

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