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.
Average Customer Rating:
5 out of 5
5
 out of 
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Customer Reviews for Classic Steaks au Poivre
Review 1 for Classic Steaks au Poivre
5 out of 5
5 out of 5
,Dallas
,Tx
August 2, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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wonderful recipe
August 2, 2015
Easy and delicious. Will keep as a go to recipe. Can't believe how fast this was to make. I kept the onions from the sauce and ate them as a side! Trust W-S for another great recipe.
Pros: Easy, Quick, Will Make Again, Adaptable