Tasty Recipes Steak Au Poivre Flambe

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Steak Au Poivre Flambe

"Sometimes I double the sauce so I can drown my mashed potatoes in it! Be sure to get a very lean, high-quality cut of meat for best results. Serve over mashed potatoes."

Ingredients :

• 2 tablespoons whole peppercorns
• 1 pound beef tenderloin steaks
• 2 teaspoons salt
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1/3 cup brandy
• 1 cup heavy whipping cream
• 1 teaspoon brandy

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

• Grind peppercorns coarsely using a coffee grinder or mortar and pestle.
• Season steaks on both sides with peppercorns and salt.
• Heat butter and oil in a large cast iron skillet over medium-high heat. Cook steaks until browned, about 5 minutes per side. Transfer steaks to a plate and tent with aluminum foil.
• Remove skillet from heat and drain grease. Pour in 1/3 cup brandy. Light brandy carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds.
• Return skillet to medium heat. Whisk in cream; bring to a simmer. Cook, whisking occasionally, until sauce coats the back of a spoon, 5 to 6 minutes. Stir in 1 teaspoon brandy. Return steaks to the skillet; cook until heated through, 1 to 2 minutes.

Notes :

• Use extreme caution when igniting the brandy in step 4. Use a long match such as a fireplace match or long barbeque lighter. Ignite the fumes at the edge of the pan, not the liquid itself. Do not lean over the skillet as you ignite the fumes.

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