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Clinton Kelly's Steak Au Poivre

Clinton Kelly'
Servings: 4
1 to 30 min

French Pepper Steak

  • Ingredients
  • step-by-step directions
Clinton Kelly's Steak Au Poivre
  • 3 pounds Sirloin Steak
  • Salt
  • Coarsely cracked Black Pepper
  • Butter
  • 2 Shallots (chopped)
  • 3 Garlic cloves (minced)
  • Olive Oil
  • 1/4 cup Bourbon
  • 1 tablespoon Dijon Mustard
  • 1/2 cup Half and Half
  • Aggressively season steak with salt and pepper on both sides. Melt a tablespoon of butter over medium-high heat in a heavy pan. Pan fry steak for 5 to 6 minutes or until medium-rare. Remove steak from the pan, set aside.
  • Add the chopped shallots to the pan, saute, for a couple of minutes. Add more butter or olive oil as needed.) Add the garlic and cook until fragrant and soft, about 1 minute. Deglaze pan with bourbon, scraping up brown bits in pan. Stir in mustard and more black pepper. Reduce heat and add half and half. 
  • Return steak to pan and baste with sauce. Slice steak and top with sauce to serve.
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