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Steak Au Poivre with Brandy

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Member since 2006

Serves 4 | Prep Time | Cook Time


4 (8-ounce) filet mignon
1/2 cup fresh green, white, red, and black peppercorns (mixed- for added flavor)

1/2 cup brandy
2 1/2 cups heavy cream
2 tablespoons country-style Dijon mustard
1 teaspoon salt
3 T olive oil
3 T butter
Juice of 1 lemon
1 cup dry red wine
1 tsp. Worcestershire sauce
5 sprigs parsley
1 T snipped chives

Crack peppercorns using a mortar and pestle or grinder (cracked pepper pieces should be large and coarse; do not use ground pepper), and spread onto a plate.

Press both sides of steaks into the pepper.

Let stand 30 minutes.

Pour brandy into a heavy, 2-quart saucepan. Carefully heat brandy over very low heat, and simmer until reduced in volume by half. (Do not use high heat; do not boil; do not leave stove unattended.)

Add remaining ingredients, whisking together; cook just until mixture bubble.

Coat steaks in oil and grill steaks to medium rare or your preference (the pepper will smoke quite a bit, so outdoor preparation is recommended).

Serve with sauce over the top.

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