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Steak au Poivre

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"Cookbook Roulette 28: Favorite Recipes of California 1964 contributed by Betty L. Stewart, Pres. VFW Aux. Post 2062, Redlands"

Serves | Prep Time | Cook Time

Why I Love This Recipe

Recipe photo is AI generated. Mediocre recipe, but it may have been user error.

Ingredients You'll Need

2 lb. lean sirloin or fillets, cut 1 1/2 inches thick
4 T. peppercorns, crushed
Salt to taste
1/4 c. cooking oil
1/2 c. brandy
1/2 pt. heavy cream
1 egg
2 1/2 T. minced parsley


Salt steak and press crushed peppercorns into meat until heavily coated.

Brown quickly in oil over high heat, about 2-3 minutes on each side.

Transfer steak to hot serving dish; place in warm oven.

Add brandy to 1 tablespoon of the drippings and flame for about 1 minute. If desired, the amount of brandy may be reduced to half over low heat without flaming.

Add cream; blend and heat until sauce thickens.

Pour over steak; serve immediately.

Top with minced parsley.

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