Entrees » Steak au Poivre
Beef tenderloin gets a quick sear in a dish that's almost too easy to be this good. Cracked black peppercorns are pressed into the meat which then cooks for only 2 minutes per side for medium-rare. A hefty helping of brandy, more peppercorns, heavy cream and butter are then heated in the steak's cooking juices for an aromatic sauce. One skillet, less than 15 minutes, and this delicious dish is done.
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