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Steak Au Poivre


  • 2 Aged Sirloin Steaks

  • Taste Borsari seasoning

  • 1 c. Brandy

  • 11oz More-Than-Gourmet Red Wine Sauce

  • 2 TBS Green Peppercorns

  • 3 TBS Parsley – Fresh chopped

  • 2sprigs Each of fresh Thyme & Rosemary

  • ¼ c. Heavy cream

  • 1 Shallot Diced

  • 2 tsp Dijon Mustard

  • 2 TBS Olive Oil


Preheat oven to 400*F

Season the steaks and place in preheated, oiled sauté skillet.

Sear the steaks until they are golden brown about 4 minutes per side.

Place the sprigs of thyme and rosemary on top of the steaks and place into the oven and roast for 5-10 minutes or until done to your preference.

Remove the steaks from the pan and pour out excess drippings.

Put the skillet back on the stove, add the shallots and sauté.

Use a wooden spoon to scrape up the flavors from the bottom.

Take the pan off the heat and carefully add the brandy, put it back on the stove and carefully ignite the brandy with a long stem match.

The flame will go out once the alcohol has burned off.

Add the red wine sauce and cream and reduce for about 2 minutes

Add the mustard and peppercorns.

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