My bi-monthly issue of Sandra Lee Semi-Homemade magazine arrived in the mail this weekend, and like every time I receive a new issue, I had the overwhelming urge to throw some kind of color coded theme party, or at least rush to the grocery store and buy all the ingredients I’d need to make every single recipe featured.
Tonight, I tried this recipe out, and while BF usually likes his meats with plain salt and pepper, he gave 2 thumbs up for the brandy cream sauce.
Steak au Poivre with Brandy Cream Sauce
(Steak au Poivre is a French dish in which the steak is coated in a layer of cracked pepper then cooked.)
(Recipes says it makes 4 servings, but BF and I ate it in 2)
4 (1 inch-thick) beef tenderloin steaks (about 1 pound)
- 1 tablespoon cracked black pepper
- 2 tablespoons butter
- 1/4 cup brandy
- 1/4 cup beef broth
- 1/2 cup whipping cream
- 2 teaspoons Dijon mustard
- Pat steaks dry. Using your fingers, press pepper evenly into both sides of steaks to adhere.
- In a large skillet, melt butter over medium heat. Cook steaks for 4 to 5 minutes on each side, or to desired degree of doneness. Transfer steaks to a serving platter, reserving drippings in the skillet and keep warm. Remove skillet from heat, and let stand for 1 minute.
- In a small bowl, stir together brandy and beef broth. Carefully stir brandy mixture into drippings in skillet. Return to heat, scraping brown bits from bottom of skillet with a wooden spoon. Stir in whipping cream and mustard. Bring to a boil. Reduce heat to medium, and simmer, stirring occasionally for 5 minutes, or until mixture is reduced.
- Serve sauce over steak.
And to show his gratitude on behalf of his stomach, BF brought home a dozen of these gorgeous roses and a hearty appetite.
Now this is domesticated bliss.