TV Dinner: Steak Au Poivre

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Steak au poivre is a great way to treat dad on Father's Day.

Chef Chris Manning shows us how to make it. It would also make a nice treat for the whole family on the Fourth of July or any cookout.

Chris says it's also great with pork or chicken.

Click on the picture to see how it's done.

Steak Au Poivre

For the marinade

- 4 10-ounce New York strip steaks
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce
- 2 tablespoons brown sugar
- 2 tablespoons crushed red pepper
- 2 cloves garlic, minced

For the sauce

- 1/2 cup sherry
- 1/2 medium onion, minced
- 2 gloves garlic, minced
- 1/2 pound mushrooms, coarsely diced
- 1 tablespoon Dijon mustard
- 1/2 cup brown gravy
- 2 tablespoons sour cream

For the marinated steaks

- 4 tablespoons coarsely ground black pepper (from a pepper mill)

Combine the first seven ingredients in a gallon-size reclosable food bag and marinate overnight.

For the sauce, simmer the sherry, garlic, onions and mushrooms until onions are translucent. Stir in the Dijon, gravy and sour cream and simmer for three or four minutes. Remove from heat.

Remove steaks from marinade and pat dry. Coat both sides of steaks with black pepper. Grill steaks to desired done-ness and served topped with the sauce.

Pairs well with Coyote Moon Vineyard's Frontenac red wine.

Wednesday, July 23, 2014
, Watertown, NY

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