Braveheart® Steak Au Poivre with Cognac Mustard Sauce
Braveheart® Steak Au Poivre with Cognac Mustard Sauce
Directions
- Season steak with salt and pepper (press pepper into steak).
- Heat skillet until almost smoking; add 1 tbsp butter and steak. Sear until a nice crust forms and fat begins to render. Turn steak and continue cooking until medium rare or desired temperature. Remove steak and excess fat from skillet.
- Add 1 tbsp. butter to pan. Add shallots to butter and cook until softened. Deglaze pan with Cognac. Simmer and reduce by half.
- Add mustard, Worcestershire, and beef broth. Simmer until sauce thickens.
- Add remaining 2 tbsp. butter, incorporating until of sauce consistency.
- Slice steak and present with your favorite vegetables, potatoes, and pan sauce.
Ingredients
- 12 oz Braveheart® Black Angus Beef Steak(s), Ribeye, tail off
- 1 tsp Morton® Kosher salt
- 2 tsp McCormick Culinary® cracked black pepper
- 1/4 cup Nature's Best Dairy® Butter, divided
- 1 tbsp Brilliance® oil
- 1/4 cup Peak Fresh Produce® Shallot(s), minced
- 1/3 cup cognac
- 2 tsp Grey Poupon® Mustard
- 1 tsp Lea & Perrins® Worcestershire Sauce
- 1 cup West Creek beef broth
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
