Steak au Poivre

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  • 3 Tablespoons cracked black peppersteak-au-poivre
  • 4 (8 ounce) rib-eye steaks
  • 2 Tablespoons butter
  • 2 Tablespoons canola oil
  • 2 Tablespoons finely chopped shallots
  • ¼ cup Cognac
  • ¾ teaspoon cornstarch
  • ¾ cup, undiluted canned beef broth, divided
  • 3 ½ Tablespoons whipping cream
  • 1 ½ Tablespoons butter


  1. Press cracked pepper into both sides of each steak.  Cover and refrigerate 1 hour.
  2. Heat 2 Tablespoons butter and oil in a heavy skillet over medium heat.
  3. Cook steaks 3 minutes on each side, or until browned.  Remove steaks from skillet, cover, and keep warm.
  4. Sauté shallots in skillet over medium heat until tender.
  5. Wipe out excess oil from skillet with paper towels.
  6. Pour cognac into skillet, and ignite, using a long match.
  7. After flames die, dissolve cornstarch in 2 Tablespoons beef broth, and add Cognac with remaining beef broth, stirring until thickened.  Stir in cream.  Add 1 ½ tablespoons butter, and swirl to blend.
  8. Serve over steaks.

Serve with a fresh green salad and crusty bread

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Posted in Beef, Meat, Steak Tagged with: ,

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