STEAK AU POIVRE WITH DIJON CREAM SAUCE
At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 25m
Number Of Ingredients 9
Steps:
- 1. Sprinkle steaks with salt. Spread 2 tablespoons mustard on each side of each steak. Press 1 teaspoon pepper on each side of each steak.
- 2. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare.
- 3. Transfer steaks to plate; tent with foil.
- 4. Add shallots and garlic to skillet; sauté 15 seconds. Stir in broth, cream, then brandy and 1 tablespoon mustard. Boil until thickened, 2 minutes.
- 5. Spoon over steaks.
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