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Steak au Poivre

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"While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!"
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29 m servings 561 cals
Original recipe yields 2 servings

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  1. Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
  2. Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
  3. Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
  4. Pour cream sauce over steaks.

Nutrition Facts

Per Serving: 561 calories; 30.5 g fat; 3.3 g carbohydrates; 49.6 g protein; 185 mg cholesterol; 289 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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