Steak au Poivre with Brandied Cream Sauce

It’s Steak Night! 

This will beat any taco night for sure! Don’t get me wrong, I do love a good taco. However, this steak sauce will have you licking your plate. Tonight’s recipes were both a slam dunk.

Let’s get right to it!

Wednesday’s Recipes are:

Steak au Poivre with Brandied Cream Sauce

4 tbsp. unsalted butter
1 medium shallot, minced
1 cup low-sodium beef broth
¾ cup low-sodium chicken broth
¼ cup heavy cream
¼ cup brandy
1 tbsp. brandy
1 tsp. lemon juice or 1 tsp. Champagne vinegar
Table salt
4 strip steaks (8-10 ounces each), 2/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle
Table salt
1 tbsp. black peppercorns, crushed

1. Heat 1 tbsp. butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about ½ cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.
2. Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 tsp. crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.
3. Place now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks un-peppered side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.
4. Pour reduced broth, cream, and ¼ cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.
Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

My hubby’s rating: 😄😄😄😄😄😄😄😄😄😄(10/10)

The sauce was unbelievable!! We had to simmer the Sauce longer then 5 minutes so just keep your eye on it and make your best judgement.


Garlic-Lemon Green Beans with Toasted Bread Crumbs


2 slices high-quality sandwich bread, each slice torn into quarters
3 tablespoons unsalted butter
salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
6 medium garlic cloves, minced or pressed (about 2 tablespoons +)
2 teaspoons unbleached all-purpose flour
1/8 teaspoon red pepper flakes (more to taste)
1 teaspoon fresh thyme leaves, minced
1½ lbs green beans, ends trimmed
1 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
Note: Reduce the amount of garlic for more subtle flavoring.

Process the bread in a food processor to produce even, fine crumbs, about ten 1 second pulses. Heat 1 tablspoon of the butter in a large skillet over medium-high heat; when melted, add the bread crumbs and cook, stirring frequently until golden brown, 3 to 5 minutes. Transfer to a medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon ground black pepper and the Parmesan cheese, set aside.

Wipe out your skillet. Add the remaining 2 tablespoons of butter, the garlic and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until the garlic is golden, 3 to 5 minutes. Stir in the flour, red pepper flakes and thyme, then toss in the green beans. Add the chicken broth and increase the heat to medium-high; cover and cook until the beans are partly tender but still crisp at the center, about 4 minutes. Uncover and cook, stirring occasionally until the beans are tender and the sauce has thickened slightly, about 4 minutes. Turn off heat, stir in the lemon juice and adjust the seasonings with salt and black pepper to taste.

Transfer to a serving dish, sprinkle evenly with the bread crumbs and serve.


My hubby’s rating: 😄😄😄😄😄😄😄😄😄😄(10/10)

These were winning green beans! It is hard to get excited about green beans but these are something exciting for sure. Again, I had to cook this a couple minutes longer then the recipe calls for. Keep your eye out for tender green beans and you’ll be fine.

Recipes From: America’s Test Kitchen

Guten Appetit!


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