Steak au Poivre

Talk about a Hungry-Man dinner!  You know what I’m talking about, right?  Do you remember those frozen dinners  in the blue box, that are marketed towards men………….who are hungry?  Of course this meal is much better than any frozen dinner.

This is steak au poivre.  Au poivre means with pepper.  The French always know how to make something simple sound really fancy, don’t they?

This sauce really carries the whole meal.  It is peppery and creamy without being too heavy or spicy (I love adding a ‘y’ to the end of words, have you noticed?).  And………….if you happen to drizzle some over your potatoes and mushrooms, it wouldn’t be such a bad thing!

This sauce only uses 4 ingredients and is so easy to make.  It’s the kind of sauce you’ll want to lick off your plate when you’re done eating!  Just don’t do it in front of company, please.

Steak au Poivre

Adapted from The Pioneer Woman

2 whole steaks, I used NY strip

1 tablespoon butter

1 tablespoon olive oil

kosher salt and freshly ground pepper

2 tablespoons dijon mustard

¼ cup brandy

2 tablespoons (additional) brandy

½ cups half and half

1 tablespoon peppercorns, crushed

Sprinkle both sides of steak with salt and freshly ground black pepper.

Add butter  and olive oil to a medium skillet over medium-high heat.  When skillet is hot, cook steaks on both sides to desired doneness.  Remove steaks to a separate plate, but keep warm.

Return pan to stovetop over low heat. Add dijon mustard and brandy, then whisk together. Add half and half  and crushed peppercorns, whisking to combine.  Taste for salt and add some if needed.  Allow to bubble for about 45 seconds, then remove from heat.

Spoon sauce over steak and serve with mashed potatoes and sautéed mushrooms with onions.