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Annemarie's Steak Au Poivre

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“There was a restaurant that I used to frequent when I lived in Tampa, Florida. They made the best steak au poivre I had ever tasted. It was cooked at the table and flambéed. I was always so impressed with the show and watched closely as my dinner was prepared. The first few times I made this I almost caught the kitchen on fire. After practicing however, my confidence and finesse flourished and now I keep a fire extinguisher in the kitchen, just in case. This dish tastes fine without the flame so if you're uncomfortable around fire don't worry about the presentation. It makes for a nice romantic dinner. I hope you enjoy!”
READY IN:
25mins
SERVES:
2
YIELD:
2 steaks
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons of butter in a skillet.
  2. Rub cracked black pepper on steaks and season with salt.
  3. Sear steaks on both sides on medium high heat.
  4. Reduce heat and cook steak until desired doneness. I like mine medium rare.
  5. Remove to plate and keep warm.
  6. Add remaining butter to skillet and shallots and saute 1-2 minutes.
  7. Add beef stock and cook for about 2-3 minutes making sure to scrape the pan of all the juices and bits from steaks.
  8. Add brandy and light fire or just add brandy and cook a 2-3 minutes.
  9. Stir in cream and let sauce thicken.
  10. Pour over steaks and serve with a nice risotto or roasted potatoes.

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