It's called steak au poivre and it simply means steak with pepper.
Chef Chis Manning shows us how this flavorful dish goes together. Just click on the picture.
The recipe is below.
Steak Au Poivre
2 8-ounce strip or filet steaks, dredged with cracked peppercorns
1 tablespoon olive oil
1 tablespoon butter
1 tablespoons Dijon mustard
1 tablespoon green onion
2 tablespoons demi-glace (or brown gravy)
2 tablespoons brandy
1/4 cud heavy cream
Cook the steaks on both sides on medium-high heat in a 14-inch saute pan, about four minutes for medium rare. Remove steaks to serving dishes.
Add the oil, butter and green onion to the pan. Cook for one minute, then flambe with the brandy. Add the demi-glace and cream. Stir sauce until smooth.
Simmer for two or three minutes, then serve over steaks.
Sunday, March 9, 2014, Watertown, NY