Light(er) Steak au Poivre with Brandy Sauce
Light(er) Steak au Poivre with Brandy Sauce requires about 10 minutes from start to finish. Watching your figure? This gluten free recipe has 418 calories, 25g of protein, and 28g of fat per serving. This recipe serves 2. For $3.84 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Cookin Canuck has 80 fans. A mixture of kosher salt, ribeye steaks, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. valentin day will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is great. Similar recipes are Steak Au Poivre: Pepper Steak With Brandy Sauce, Steak Au Poivre With Cognac Sauce, and Steak with Brandy & Peppercorn Sauce.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
3 tbsp Brandy
2 tbsp minced flat-leaf parsley
1/3 cup half-and-half
½ tsp kosher salt, divided
3 tsp olive oil, divided
1 tbsp crushed peppercorns
2 (4 oz. each) boneless, trimmed ribeye steaks
½ shallot, minced
Equipment:
cutting board
frying pan
whisk
Cooking instruction summary:
Place the steaks on a cutting board and press teaspoon of the salt and the crushed peppercorns into the steak (on both sides).Heat 2 teaspoons olive oil in a large cast-iron skillet. Add the steaks and cook until done to the desired degree, about 2 minutes per side for rare.Transfer the steaks to a cut board and let rest.Reduce the heat to medium and add the remaining 1 teaspoon olive oil to the skillet. Saute the shallots for 30 seconds.Remove the skillet from the heat and pour in the Brandy. Return the skillet to the burner and whisk in the half-and-half.Whisk until the sauce is slightly thickened, about 1 minute.Serve the steaks with the sauce and garnish with parsley.
Step by step:
1. Place the steaks on a cutting board and press teaspoon of the salt and the crushed peppercorns into the steak (on both sides).
2. Heat 2 teaspoons olive oil in a large cast-iron skillet.
3. Add the steaks and cook until done to the desired degree, about 2 minutes per side for rare.
4. Transfer the steaks to a cut board and let rest.Reduce the heat to medium and add the remaining 1 teaspoon olive oil to the skillet.
5. Saute the shallots for 30 seconds.
6. Remove the skillet from the heat and pour in the Brandy. Return the skillet to the burner and whisk in the half-and-half.
7. Whisk until the sauce is slightly thickened, about 1 minute.
8. Serve the steaks with the sauce and garnish with parsley.
Nutrition Information:
covered percent of daily need
