French Steak au Poivre

C4Bimbos's picture

Aug. 21, 2010

Why pay so much for a steakhouse dinner when this is way better trust me!


Mignon 4 Small , cut in 1 1/4" slices
Salt To Taste
Coarsely ground black pepper 1/4 Cup (4 tbs) , ground (pink, red, black, white, green)
Butter 1 1/2 Tablespoon
Olive oil 1 1/2 Tablespoon
For sauce
Shallots 2 Small , diced
Brandy 1/2 Cup (8 tbs)
Canned beef broth 1 Cup (16 tbs)
Butter 2 Tablespoon



1. With a paper towel, pat dry steaks.

2. In a plate, place the steak and sprinkle all salt over it, on both the sides.

3. In another plate, place peppercorn and roll and rub the steak to coat with it.


4. In a pan on high heat, heat oil and butter, place the steaks and allow to cook for about 4 minutes on one side.

5. Turn the heat to medium, flip the steak and cook for 3 to 4 minutes on other, for medium rare or cook depending on desired doneness.

6. Remove and place cooked steak on a plate and cover with aluminium foil to keep warm.

For the sauce

7. In the same pan, add shallots and sauté for about 2 minutes.

8. Pour in the brandy, and stir to deglaze the pan, allow to cook for 2 minutes.


9. Pour in beef broth and cook for 5 more minutes and reduce it by half.

10. Turn off the heat and add cold butter, and stir it until it melts.


11. Put the steak in a serving plate, and spoon the sauce on it and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 628Calories from Fat 413

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 376 mg15.67%

Total Carbohydrates %

Dietary Fiber %


Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet