Classic Steaks au Poivre

Making a pan sauce is a simple process that produces immense flavor in just minutes. In this recipe, the steaks are removed from the pan and then the pan is deglazed using brandy. The cook stirs with a wooden spoon to scrape up the tasty browned bits from the pan bottom; demi-glace and beef stock also add depth of flavor. Before long, the liquid reduces to a delicious sauce. At the last minute, butter is whisked in to thicken and enrich the sauce.Steaks au poivre are traditionally served with French Fries (see related recipe at right).
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Classic Steaks au Poivre
Review 1 for Classic Steaks au Poivre
5 out of 5
5 out of 5
mnboater
Minnesota
December 3, 2010
Would You Recommend? Yes
0points
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Outstanding!
December 3, 2010
Well worth seeking out the demi-glace. This truly makes the sauce. Made this recipe with beef tenderloin, a simple salad, and pommes frites. Definitely a keeper!
Review 2 for Classic Steaks au Poivre
5 out of 5
5 out of 5
Leighlee
Katy, TX
August 23, 2010
Would You Recommend? Yes
0points
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Perfect for a Romantic Dinner
August 23, 2010
My husband loves when I make this for dinner. I use 1 1/4 inch thick filets (cooked for 3 minutes on each side) and serve it with scalloped potatoes and asparagus. It's quick and easy, but most of all, it's delicious!
Review 3 for Classic Steaks au Poivre
5 out of 5
5 out of 5
larsonkoala2
Menifee, California
April 30, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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a great steak dinner
April 30, 2010
this is a wonderful steak dinner. every time i fix it for dinner, i get rave reviews. the beef demi-glaze makes the sauce professional tasting. i would recommend this for a nice restaurant quality meal.