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Wednesday, March 13 2013

A simple rich sauce using whipping cream and broth, makes this peppery steak recipe perfect for special occasions or entertaining.


Steak au Poivre
Recipe from 
Servings: Makes 4 servings
Total Time: 30 mins
     tablespoon  cracked black pepper
       beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (1 pound)
     tablespoons  butter or margarine
    1/4  cup  brandy or beef broth
    1/4  cup  beef broth
    1/2  cup  whipping cream
     teaspoons  Dijon-style mustard
Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving the drippings in the skillet. Keep warm. Remove skillet from burner and allow to stand 1 minute.
For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to boiling. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve.
Makes 4 servings
nutrition information
Per serving: Calories 370, Total Fat 25 g, Saturated Fat 13 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 114 mg, Sodium 192 mg, Carbohydrate 2 g, Total Sugar 1 g, Fiber 0 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 4%, Iron 20%. Exchanges: Lean Meat 3.5, Fat 4. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:07 am   |  Permalink   |  0 Comments  |  Email

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