Steak Au Poivre with Brandy
  • Servings: 4
  • Meat:
  • 4 (8-ounce) filet mignon
  • 1/2 cup fresh green, white, red, and black peppercorns (mixed- for added flavor)
  • Sauce:
  • 1/2 cup brandy
  • 2 1/2 cups heavy cream
  • 2 tablespoons country-style Dijon mustard
  • 1 teaspoon salt
  • 3 T olive oil
  • 3 T butter
  • Juice of 1 lemon
  • 1 cup dry red wine
  • 1 tsp. Worcestershire sauce
  • 5 sprigs parsley
  • 1 T snipped chives
  1. Crack peppercorns using a mortar and pestle or grinder (cracked pepper pieces should be large and coarse; do not use ground pepper), and spread onto a plate.
  2. Press both sides of steaks into the pepper.
  3. Let stand 30 minutes.
  4. Pour brandy into a heavy, 2-quart saucepan. Carefully heat brandy over very low heat, and simmer until reduced in volume by half. (Do not use high heat; do not boil; do not leave stove unattended.)
  5. Add remaining ingredients, whisking together; cook just until mixture bubble.
  6. Coat steaks in oil and grill steaks to medium rare or your preference (the pepper will smoke quite a bit, so outdoor preparation is recommended).
  7. Serve with sauce over the top.