Recipe Instructions:
Ingredients:
• 4 beef steaks (such as sirloin or filet mignon), about 200g each
• Salt and black pepper to taste
• 2 tablespoons whole black peppercorns
• 2 tablespoons olive oil
• 1/2 cup beef broth or stock
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons brandy (optional)
• Fresh parsley, chopped for garnish
Instructions:
1. Season beef steaks with salt and black pepper on both sides.
2. Crush whole black peppercorns using a mortar and pestle or pulse briefly in a spice grinder.
3. Press crushed peppercorns onto both sides of each steak to coat evenly.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add steaks to the skillet and cook to desired doneness, about 3-4 minutes per side for medium-rare.
6. Remove steaks from skillet and let rest on a plate.
7. In the same skillet, carefully add beef broth or stock and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
8. Stir in heavy cream, Dijon mustard, and brandy (if using). Simmer until sauce thickens slightly.
9. Return steaks to the skillet and coat with the sauce.
10. Serve steak au poivre hot, garnished with chopped fresh parsley.
