Steak au Poivre with Brandied Cream Sauce

Name: Steak au Poivre with Brandied Cream Sauce
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 4 tablespoons, unsalted butter; 1 , medium shallot, minced; 1 cup, low-sodium beef broth; 3/4 cup, low-sodium chicken broth; 1/4 cup, heavy cream; 1/4 cup, brandy; 1 tablespoon, brandy; 1 teaspoon, lemon juice or 1 teaspoon champagne vinegar; , Table salt; 4 , strip steaks (8 to 10 ounces each), 3/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle; , Table salt; 1 tablespoon, black peppercorns, crushed

Main Courses
Europe
French
Meat
Beef
Weeknight
Holiday

Appears in Cook's Illustrated September/October 2001, America's Test Kitchen TV

Steak au poivre can be nothing more than uninspired skillet steak. We were after the real thing—a silky sauce married to a well-seared crust of pungent, cracked peppercorns.

SERVES 4

TIME 1 hour

Why This Recipe Works

This is a members' feature.