Emeril's Steak au Poivre
with Dijon Cream Sauce
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2 16 ounce, 3/4" thick sirloin steaks
9 tablespoons dijon mustard
4 teaspoons coarsely ground black peppercorns
2 tablespoons olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 cup canned beef broth
1/4 cup whipping cream
1/4 cup brandy
Sprinkle steaks with salt.
Spread 2 tablespoons mustard on each side of each steak.
Press 1 teaspoon pepper on each side of each steak.
Heat oil in heavy large skillet over medium high heat.
Add steaks and cook to desired doneness,
about 5 minutes per side for medium rare.
Transfer steaks to plate; tent with foil.
Add shallots and garlic to skillet. Saute 15 seconds.
Stir in broth, cream, then brandy and 1 tbs. mustard.
Boil until thickened, 2 minutes. Spoon over steaks.
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