Steak au Poivre

Can I just use the “big” setting on my pepper grinder instead of smacking peppercorns? Asking cause I’m lazy

cheddarbiscuitcat

Fuuuuuuck I want this rn.

v7bennett

Who wouldn’t do this with mashed potatoes though? Gotta make use of that gravy!

InDeoImperium

Where are the shallots?

Also, small tip for anyone who wants to do this without cream, you can use beef stock, reduce it, and then whisk some cold butter into the sauce to finish. It’s a nice alternative if you want to skip the cream.

TheLadyEve

And I said hot damn!

AllNewMeIn2019

Omg! This looks so delicious!

goshdarnwife

I think I have a decent idea of when to deglaze with red vs white wine (maybe?) but when is brandy the best option?

Tomato_Exchange

Use a mortar and pestle you weirdo

catplumtree

Why the oil in addition to the butter?

shodan13

Putting butter in the cream, and then letting it continue to simmer is just going to cause the butter to separate.

Let everything simmer until it’s thick, take it off the heat, then melt the butter into the sauce.

godrestsinreason