Steak Au Poivre

Steak Au Poivre
Steak Au Poivre

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    (8 oz) skirt steaks

  • 10

    springs parsley

  • 6

    sprigs thyme

  • 2

    cups red wine

  • Coarsely ground black pepper

  • 1

    T canola oil

  • 4

    oz brandy

  • 4

    oz heavy cream

  • 1/2

    cup (1 stick) unsalted butter

  • Salt, to taste

Directions

Rinse and pat dry the steaks. Coarsely chop the parsley and remove the thyme leaves from their stems. Scatter half the herbs in a shallow dish that will accommodate the steaks, and reserve the rest. Pour in wine, add steaks, and marinate for 30 minutes. Preheat oven to 350. Remove steaks from marinade and pat dry. Coat one side of each steak with coarsely ground black pepper. In a large saute pan over a high flame, heat oil until smoking. Sear steaks, pepper side down, for 3 minutes. Flip steaks and place entire pan in the oven. For medium rare, cook for 5 minutes. Remove steaks from pan adn set aside on a platter to rest. Drain fat from the pan and place on stove over medium heat. Deglaze the pan with brandy, then add heavy cream and cook until mixture is reduced by three-quarters. Whisk butter until melted, then stir in the remaining parsley and thyme. Taste, and add salt to your preference. Place steaks on four serving plates and spoon sauce over the top.

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