steak au poivre
Put some sizzle in the skillet with a dish that brings steak, seasoning and creamy sauce together for a rich, flavorful experience.
2 Chairman’s Reserve® boneless beef top loin (strip) steaks, cut 1 inch thick (about 1 ¼ pounds)
1 to 2 teaspoons cracked black pepper
½ teaspoon garlic salt
⅓ cup beef broth
3 tablespoons Cognac or brandy
½ cup heavy cream
- Combine pepper and garlic salt; press evenly onto beef steaks.
- 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.
- 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 Beef Checkoff