Steak au Poivre, Robert Aimes Recipe Liz Gober

• 4 8 oz beef filet steaks
• 2 tablespoons unsalted butter
• 1 tablespoon green peppercorns in brine, drained
• 2 tablespoons shallots, minced
• 3 tablespoons brandy
• 1 pint heavy cream
• 2 tablespoons lemon juice
• salt and pepper to taste

1. Cook your steaks to desired doneness and set aside, tented with foil to keep warm
2. Saute peppercorns and shallots in butter until shallots are transluscent
3. Flame with brandy
4. Add heavy cream and lemon juice and lightly boil until reduced by half
5. Season sauce with salt and pepper to taste
6. Add steaks to sauce to heat briefly being careful not to over cook steaks
7. Serve immediately and enjoy

unsalted butter, green, shallots, brandy, heavy cream, lemon juice, salt

Taken from www.chowhound.com/recipes/steak-au-poivre-robert-aimes-28202 (may not work)