Recipe of the Week 7/20/07

Steak au Poivre

Time: approx. 30 minutes

Servings: 4

1 tablespoon of cracked black pepper

4 beef tenderloin steaks or beef top loin steaks, cut 1 inch thick (1 pound)

2 tablespoons of butter or margarine

1/4 cup of brandy or beef broth

1/4 cup of beef broth

1/2 cup of whipping cream (no substitutes)

2 teaspoons of Dijon-style mustard

1. Use your fingers to press the pepper onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a serving platter, reserving drippings in skillet; keep warm.

2. Remove skillet from burner and allow to stand for 11 minutes. For sauce, combine brandy and beef broth (or all beef broth); carefully stir into drippings in skillet, scraping up crusty browned bits. Stir in whipping cream and mustard. Bring to a boil. Boil gently, uncovered, over medium heat for 5 to 6 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks to serve.

(Submitted by: Melissa Croft)