My 23-year-old daughter is home and will stay with me while finishing grad school. Today she made us dinner, steak, potatoes, and green beans.
I was so pleased with her Steak au Poivre that I could not help share her masterpiece with you.
Steak Au Poivre
4 beef bottom round steak
1 medium onion minced
½ cup of beef broth
2 tbsp heavy cream
2 tbsp of Brandy
2 tbsp vegetable oil
1 tbsp of butter
2 tsp of oregano
Salt and pepper
Season the steaks with salt and lots of ground pepper and let them rest for 10 minutes
Preheat a skillet over high heat. Add the oil in the skillet, once it gets hot, add the seasoned steaks and cook them for 4 to 5 minutes each side.
Remove the steaks and place them on a plate and cover with aluminum foil.
If there is any fat collected in the skillet, remove the excess. Add the butter and the onion and cook for 3 minutes.
Turn off the heat, add the brandy and deglaze the skillet. Turn the heat back on. Add the beef broth. Cook for about 1 minute, season with salt and add the oregano. Then add the cream and cook for about 4 minutes or until the sauce has thickened.
It was a perfect night for me, and all I had to do was rest and enjoy a delicious meal prepared by the new chef in my house also known as my daughter Youricka.