High Roller Steak Au Poivre with Dijon-Brandy Sauce

Steak Au Poivre-blog

You don’t have to serve a sauce with steak au poivre, but it sure does give it that extra rich and decadent touch French food is famous for.

I remember when I first fell in love with steak slathered in sauce. I was in Vegas, of all places, with a dear friend of mine. Because we were really tag alongs with her dad, who was the high-roller of our rag-tag band of misfits, my first trip to Vegas spoiled any future visits I would make on my own dime {which hasn’t been done yet, lol.} We heard the musical stylings of Celine, the amazing spectacle of the Beatle’s Love show and dined in style at this little steak house located in Caesar’s Palace.

Because my friend was a “Senior Camp Counselor” of sorts on this trip to Sin City, she showed me the ropes of ordering at such a place. First off, skip the wines by the glass, tell the sommelier to bring you a bottle! {In your price point, of course.} Then order a steak. No ifs, ands or buts…just do it! And because we could not decide on what sauce we wanted them to drench our bloody cut in, we just ordered a side of all of them. Red wine sauce, béarnaise, three peppercorn brandy, oh my! It was the best!

Now, when I have a hankering for a good steak, it is almost surely followed by a decision on what sauce I will make for its accompaniment. Oh, and that is all I can share with you about our trip. The rest “…Stays in Vegas!”

This sauce is perfect for topping a steak au poivre. The peppery-ness of the steak and the creamy richness of the sauce pairs perfectly!

4 filets mignons
1 tablespoon olive
2 Tablespoons black pepper
Salt to season
2 shallots, finely chopped
1/2 cup brandy
1/2 cup beef broth
2 Tablespoons Dijon mustard
1/2 cup heavy cream

Season steaks with salt. Put pepper in a dish and place the steaks in the pepper, coating both sides of the steaks. Heat butter and olive oil in a sauté pan over medium high heat. When pan is good and hot, add the steaks. Cook for about 4 minutes per side for medium-rare steaks. Place cooked steaks on a plate, pour the pan butter over them and cover with a foil tent to keep warm. Let steaks rest for 15 minutes to re-distribute the juices.

While the steaks are resting, make the sauce. In the same sauté pan, add the onion and cook until translucent {about 5 minutes.} Add the stock and brandy and simmer until reduced by half {about 5 minutes.} Add Dijon and cream and let thicken slightly {3-5 minutes.} Spoon sauce onto plates, top with a steak and spoon a little more on top.


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