Steak au poivre with brandied cream sauce from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 132) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on December 17, 2019

    Deliciously decadent. Devilishly so. This recipe is special occasion worthy. The French-based sauce is what makes the steak mouth watering. I used an 11 oz. New York boneless steak, cut in half; steaks were medium and juicy at 5 minutes total pan- searing time. I followed the ingredients and instructions to the T and found only one issue: the time given for cooking the brandy sauce was way too long on my stove. At medium, my sauce was thick and bubbling at 45 seconds rather than 6-8 minutes. Had I not taken it off the burner, I would not have had a sauce, but a paste. I used a cast iron Le Creuset skillet, which does hold heat well, so perhaps that’s why the sauce formed so quickly. Made way more sauce than needed because I reduced steak portions. Will repeat when craving a decadent steak dinner. Tips: Mini brandy bottle works well for two person recipe. Recipe also in ATK Comfort Food Makeover cookbook (reduces fat) and ATK Cooking for Two special occasion collector’s magazine.

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