Williams-Sonoma's Steak au Poivre

Steak au Poivre


___ 4 prime steak fillets coated in coarsely ground pepper

___ 1 tbls olive oil

___ 2 tbls butter

___ 1/4 cp brandy

___ 1/2 cp port wine

___ 2 cloves crushed garlic

___ 2 tbls Dijon mustard

___ 1/4 cp bottled steak sauce

___ 2 tbls Worcestershire sauce

___ 1 cp heavy cream

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1st Heat oil and butter together over high heat. When melted add steaks and sear for 3

minutes per side

2nd Reduce heat to medium and cook steaks to desired doneness. Pour off most of the

remaining grease in the pan

3rd Add brandy and cook till mostly evaporated. Remove steaks and keep warm.

( Safety First! Keep a fire extinguisher handy just in case. You really should have

one in the kitchen at all times regardless )

4th Add garlic to the pan and cook a few seconds then add port and cook till reduced by a

about half then add remaining ingredients and cook till thickened

5th Pour over steaks.