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Steak au Poivre Recipe

Hi, Beautiful Human Being!

How have YOU been?

This month I have 3 AWESOME NEWS! Fred Meyer is partnering up with Munchkin Time to create two main dish recipes plus stay tuned for an exciting PRESSURE COOKER GIVEAWAY next week, where one person will win a FREE Pressure Cooker.  How cool is that?

Now, here is the first main coarse recipe that I would like to share with you.  A Delicious and Super Easy Steak au Poivre Recipe.  

Steak au Poivre Recipe is made of high quality sirloin steaks, Private Selection Cracked Peppercorn Seasoning Rub, my favorite Private Selection Avocado Oil,  and a Secret Ingredient to make a delicious Pepper Sauce for Steak.

An Easy French Steak Recipe made in just under 30 minutes.

Now, scroll down to get a printable Easy Steak au Poivre Recipe & if YOU want more Easy Recipes Updates come over & follow Munchkin Time on my favorite social media, where I share Recipe Updates & more:

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Ingredients YOU will need to make Steak au Poivre Recipe:

3-4 sirloin or New York steak
1-2 tablespoons ground mustard
2-3 tablespoons Private Selection Cracked Peppercorn Seasoning Rub
Kosher salt, to taste
2 tablespoons Private Selection Avocado Oil
1/4 cup brandy
2/3 cup heavy whipping cream
1 tablespoons fresh parsley, chopped

When YOU make this Easy Steak au Poivre Recipe please tag my name @munchkintimeblog and #munchkintimeblog on Instagram, I would LOVE to see your creation!

Thank YOU!

How do YOU make Steak au Poivre?

1. Remove the steak from the fridge 30 minutes before cooking.
   Season steak with 2-3 tablespoons of Private Selection Cracked Peppercorn Seasoning Rub, 1 tablespoon of ground mustard and sprinkle with a little amount of salt.

2. In a large skillet heat on high, 2 tablespoons of Private Selection Avocado Oil. Add steak and cook on high for 2-3 minutes on each side for rare steak, 4 minutes on each side for medium rare, and 5-6 minutes on each side for well done.

3. Remove steak to a plate and cover it with foil paper.

How to make Steak au Poivre Sauce?

4. Now lets make the sauce. To the same skillet pour in 1/4 cup of brandy and 2/3 cup of heavy whipping cream. Bring it to a gentle boil and cook for 5 minutes, or until the sauce reduces in half, season with salt, to taste if needed.

5. Place sliced steak on a plate and top with the sauce. Garnish with chopped parsley. Serve warm with fluffy mashed potatoes and salad. Enjoy!

Q. Do YOU like this Easy Steak au Poivre Recipe?

Let me know in the comments below, I would love to hear from you!

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Steak au Poivre

Love Keil

Easy Steak au Poivre Recipe - It is made of high quality sirloin steaks, Private Selection Cracked Peppercorn Seasoning Rub, my favorite Private Selection Avocado Oil, and a Secret Ingredient to make delicious Pepper Sauce for Steak.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Dinner, Holiday Recipe, Main Coarse, Steak

Cuisine French

Servings 4

Calories

Ingredients

  

1x2x3x

• 3-4 sirloin & New York steak
• 1 tablespoon ground mustard
• 2-3 tablespoons Private Selection Cracked Peppercorn Seasoning Rub
• Kosher salt to taste
• 2 tablespoons Private Selection Avocado Oil
• 1/4 cup brandy
• 2/3 cup heavy whipping cream
• 1 tablespoons fresh parsley chopped

Instructions

 

• Remove the steak from the fridge 30 minutes before cooking.
• Season steak with 2-3 tablespoons of Private Selection Cracked Peppercorn Seasoning Rub, 1 tablespoon of ground mustard and sprinkle with a little amount of salt.
• In a large skillet heat on high, 2 tablespoon of Private Selection Avocado Oil. Add steak and cook on high for 2-3 minutes on each side for rare steak, 4 minutes on each side for medium rare, and 5-6 minutes on each side for well done.
• Remove steak to a plate and cover it with foil paper.
• Now lets make the sauce. To the same skillet pour in 1/4 cup of brandy and 2/3 cup of heavy whipping cream. Bring it to a gentle boil and cook for 5 minutes, or until reduces in half, season with salt, to taste if needed.
• Place sliced steak on a plate and top with the sauce. Garnish with chopped parsley. Serve warm. Enjoy!

Notes

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