This sounds so fancy, so “gourmet” but it’s really a simple dish to make. This is just a pan sauce, made after you pan fry the steaks…I prefer nice medallions of fillet mignon, but even a sirloin would work. Lightly pepper both sides of the steak, then fry it in a pan with a few tablespoons of olive oil. Remove the steaks from the pan.
Au Poivre Sauce
- 2 Tbs. minced shallot
- 1/4 cup brandy
- 1 cup low-sodium beef stock
- 4 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces
Drain off most of the fat from the pan, then sautee the shallots until translucent. Add the brandy and deglaze the pan by stirring up the “stuff” on the bottom of the pan and letting the alcohol cook off. Now, add the beef stock, then the butter, whisking constantly. Here is where I differ from most people…I do NOT strain the sauce while most do. I like the texture of the pepper and shallots…it adds taste and texture to the dish.
Simply pour the sauce over your plated steak and rip into it like a monkey on a cupcake!