MEMBER RECIPE
Steak au Poivre, Robert Aimes Recipe
By Liz Gober
This recipe was given to me by Chris Kerageourgio at La Provence back in the 70’s. I’m submitting it for someone who expressed it the best food they’ve ever had.
I don’t think the recipe is at all hard unless you’re not used to flaming things. That being said, here it is:
INGREDIENTS
- 4 8 oz beef filet steaks
- 2 tablespoons unsalted butter
- 1 tablespoon green peppercorns in brine, drained
- 2 tablespoons shallots, minced
- 3 tablespoons brandy
- 1 pint heavy cream
- 2 tablespoons lemon juice
- salt and pepper to taste
INSTRUCTIONS
- Cook your steaks to desired doneness and set aside, tented with foil to keep warm
- Saute peppercorns and shallots in butter until shallots are transluscent
- Flame with brandy
- Add heavy cream and lemon juice and lightly boil until reduced by half
- Season sauce with salt and pepper to taste
- Add steaks to sauce to heat briefly being careful not to over cook steaks
- Serve immediately and enjoy
Member recipes are not tested by the CHOW food team.
