Steak au Poivre

2 mins
Serves 2
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Directions

  1. 1Season the filet mignon steaks with Emeril's Essence.
  2. 2Season the filet mignon steaks with Emeril's Essence.
  3. 3Season the filet mignon steaks with Emeril's Essence.
  4. 4Spread Dijon mustard on one side of each steak.
  5. 5Spread Dijon mustard on one side of each steak.
  6. 6Spread Dijon mustard on one side of each steak.
  7. 7Press freshly crushed peppercorns into the mustard-coated side of the steaks.
  8. 8Press freshly crushed peppercorns into the mustard-coated side of the steaks.
  9. 9Press freshly crushed peppercorns into the mustard-coated side of the steaks.
  10. 10Sear the steaks in a skillet with a tiny bit of olive oil until crusty, then flip.
  11. 11Sear the steaks in a skillet with a tiny bit of olive oil until crusty, then flip.
  12. 12Sear the steaks in a skillet with a tiny bit of olive oil until crusty, then flip.
  13. 13In the same skillet, sauté shallots with salt until softened.
  14. 14In the same skillet, sauté shallots with salt until softened.
  15. 15In the same skillet, sauté shallots with salt until softened.
  16. 16Add brandy and deglaze the pan, then add beef broth.
  17. 17Add brandy and deglaze the pan, then add beef broth.
  18. 18Add brandy and deglaze the pan, then add beef broth.
  19. 19Reduce the liquid until thickened, then stir in cream.
  20. 20Reduce the liquid until thickened, then stir in cream.
  21. 21Reduce the liquid until thickened, then stir in cream.
  22. 22Add more Dijon mustard and incorporate the rested steaks into the sauce.
  23. 23Add more Dijon mustard and incorporate the rested steaks into the sauce.
  24. 24Add more Dijon mustard and incorporate the rested steaks into the sauce.
  25. 25Finish with a knob of butter, coat the steaks with the sauce and serve.
  26. 26Finish with a knob of butter, coat the steaks with the sauce and serve.
  27. 27Finish with a knob of butter, coat the steaks with the sauce and serve.

Ingredients

  • 2 filet mignon
  • 2 filet mignon
  • 2 filet mignon
  • 1 tsp Emeril's Essence
  • 1 tsp Emeril's Essence
  • 1 tsp Emeril's Essence
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp freshly crushed peppercorns
  • 2 tbsp freshly crushed peppercorns
  • 2 tbsp freshly crushed peppercorns
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 cup shallots
  • 1 cup shallots
  • 1 cup shallots
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp brandy
  • 1 tbsp brandy
  • 1 tbsp brandy
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup beef broth
  • 1 cup cream
  • 1 cup cream
  • 1 cup cream
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter

Equipment

knifetongsskilletmortar and pestlewooden spoon