Thursday, January 27, 2011

Peppercorn Steak and Sauce

I keep waiting for the day that my whole house is clean, And then I will start blogging again, I think to myself. That could take a lifetime. So while I am waiting for my house to get clean, please enjoy this recipe that will make any man's heart beat for you. Seriously, this was so easy and totally impressed my Troy, who inherited a steak gene from his dad. He is a total "manfood" connoisseur. This would be such a good thing to make for your sweetheart of Valentine's Day if you don't have plans to go out.  

The Pioneer Woman was not kidding when she said this recipe will make you forget who you are. Check out her recipe here, and be sure to check out her amazing food photography, or see below for my slightly adapted recipe.

Peppercorn Steak and Sauce
(aka Filet au Poivre from The Pioneer Woman)
poivre means pepper in French
my adaptations found in italics


  • 2 whole Beef Fillets Or Other Good Steaks (I used ribeyes)
  • 2 Tablespoons Butter
  • Kosher Salt And Freshly Ground Pepper
  • 2 Tablespoons Dijon Mustard
  • ¼ cups Brandy (I used white grape juice)
  • 2 Tablespoons (additional) Brandy (again used white grape juice)
  • ½ cups Heavy Cream
  • 1 Tablespoon Good Peppercorns, Crushed

Preparation Instructions

Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.
Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.
Return pan to stovetop over low heat. Add Dijon and brandy (white grape juice), then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.
Spoon sauce over steaks and serve.

*please take a moment to admire my fancy china favorite dishes*

1 comment:

Thanks for your comment. Have a great day!
♥Rach H