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Steak Au Poivre With Courvoisier Sauce

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


4 sirloin steaks, well trimmed
½ cup cracked black pepper
2 tablespoons olive oil
For the Courvoisier Sauce*
3 tablespoons butter, blended with 3 tablespoons olive oil (see notes)
2 medium shallots, peeled and diced
2 tablespoons ground black pepper
¼ cup Courvoisier Cognac
1 pint beef broth
1 pint heavy cream
2 tablespoons butter
2 tablespoons flour
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To make the sauce: Place the butter blend, shallots and ground black pepper in a saucepan over moderate heat.Saute until shallots are translucent. Add the cognac to the pan and boil until the sauce is reduced to a glaze. Add the beef broth and simmer until the mixture is reduced by half. Add the cream and simmer, stirring occasionaly until the sauce is slightly thickened and barely coats the back of a spoon. Prepare a roux by melting the 2 tablespoons butter in a separate saucepan. Stir in the 2 tablespoons flour until the mixture forms a thick paste. Place the roux in a mixing bowl, add 1/4 cup of the hot sauce and whisk until it forms a paste. Add the paste to the hot sauce and whisk thoroughly to remove any lumps. Bring back to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally. Taste to make sure no flour taste remains. DO NOT ADD MORE ROUX OR FLOUR. If necessary, continue to simmer until the sauce is reduced to the desired consistency. For The Steaks: Dredge the steaks in the cracked peppercorns, coating both sides. In a large skillet over medium high heat, add oil to lightly coat the bottom. Sear the meat on both sides to the desired doneness. Serve immediately and pour desired amount of sauce over each steak. Re

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