Classic Steak Au Poivre


  1.  Let steaks come to room temperature, season with salt and lots of cracked pepper
  2. In a hot pan, add olive oil until it ripples, then sear steak for 4 minutes on each side, remove from  pan and let rest. Using the same pan, add shallots and then brandy, burn off the alcohol, and add beef stock, heat back to medium simmer. Add heavy cream and reduce by 1/3 until fairly thick
  3. Plate steak and top with sauce. Serve over Black Truffle butter Mashed potatoes and seasonal vegetable


  • 1 cup beef stock
  • 1/2 cup brandy
  • Cracked Pepper
  • 1 cup cream, heavy
  • oil, olive
  • 1 lb potato(es), mashed w/ Black Truffle Butter
  • salt, sea
  • 2 heaping tbsp shallot(s), chopped
  • 2 12oz Braveheart Sirloin Strip Steaks