Clinton Kelly's Steak Au Poivre

By ruthg

Serves 4 (maybe only 3)


Steak Au Poivre Recipe: This tender French steak is begging to be served with a generous portion of "pommes frites," or French fries.

Ingredients

• 3 pounds Sirloin Steak
• Salt
• Coarsely cracked Black Pepper
• Butter
• 2 Shallots (chopped)
• 3 Garlic cloves (minced)
• Olive Oil
• 1/4 cup Bourbon
• 1 tablespoon Dijon Mustard
• 1/2 cup Half and Half

Details

Servings 4
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 3 pounds Sirloin Steak
Salt
Coarsely cracked Black Pepper
Butter

instructions Aggressively season steak with salt and pepper on both sides. Melt a tablespoon of butter over medium-high heat in a heavy pan. Pan fry steak for 5 to 6 minutes or until medium-rare. Remove steak from the pan, set aside.

step 2

ingredients 2 Shallots (chopped)
Olive Oil
3 Garlic cloves (minced)
1/4 cup Bourbon
1 tablespoon Dijon Mustard
1/2 cup Half and Half

instructions Add the chopped shallots to the pan, saute, for a couple of minutes. Add more butter or olive oil as needed.) Add the garlic and cook until fragrant and soft, about 1 minute. Deglaze pan with bourbon, scraping up brown bits in pan. Stir in mustard and more black pepper. Reduce heat and add half and half.

step 3

ingredients

instructions Return steak to pan and baste with sauce. Slice steak and top with sauce to serve.

Helpful Tips:
1. Use freshly cracked pepper if available.
2. Steak Au Poivre typically uses Filet Mignon, but Sirloin yields richer flavor for a lower cost.

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