Steak au Poivre
- Total Time
To crack the peppercorns, place them in a zip-close plastic bag and crush them with the smooth side of a meat mallet or the bottom of a heavy saucepan.
uncooked lean and trimmed beef filet mignon1 pound(s), 4 (1/4-pound) filet mignon steaks, or 1 pound beef
peppercorn1 Tbsp, black, cracked
uncooked zucchini3 small, halved lengthwise, then thinly sliced
uncooked shallot(s)3 small, minced
brandy1 ½ fl oz
reduced-sodium chicken broth½ cup(s)
Dijon Mustard1 Tbsp
table salt½ tsp
- Coat the steaks in the cracked peppercorns. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the steaks and cook, about 4 minutes. Turn the steaks and cook until an instant-read thermometer inserted in the center of the steak registers 145°F for medium-rare, about 3 minutes, or 160°F for medium, about 4 minutes. Transfer the steaks to a plate and cover lightly with foil to keep warm.
- Add the zucchini and shallots to the skillet; cook, stirring often, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. (If the brandy ignites, cover the skillet with the lid and remove it from the heat until the flame is put out.)
- Add the broth, then swirl in the mustard and salt until dissolved. Simmer until slightly thickened, about 3 minutes. Serve the sauce with the steaks. Yields 1 steak with 2/3 cup vegetable sauce per serving.