Steak Au Poivre

Try this classic French recipe for dinner tonight. Peppered beef Strip Steaks are served with a Cognac and cream sauce.

Ingredients

• 2 beef Strip Steaks Boneless, 1 inch thick (about 1-1/4 pounds)
• 1 tablespoon coarse grind black pepper
• 1/2 teaspoon garlic salt

• 1/3 cup unsalted beef broth
• 3 tablespoons Cognac or brandy
• 1/3 cup heavy cream

Instructions

1. Combine pepper and garlic salt; press evenly onto beef Strip Steaks.

2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.

   Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 

3. Add broth to skillet; cook and stir 2 minutes until browned bits attached to skillet are dissolved. Add cognac; simmer 3 minutes. Stir in cream; increase heat to medium-high heat. Cook 10 minutes or until sauce is slightly thickened, stirring often. Serve over steaks.

   Cook's Tip: If grilling, use large nonstick skillet over medium heat, following directions listed in step 3.