Jul 14 2026
Restaurants›Fire & Ice Restaurant & Bar›Steak Au Poivre Recipe

Steak Au Poivre Recipe

Inspired by Fire & Ice Restaurant & Bar
Time50m
Serves2

*Pan Seared Sirloin cooked in a Peppercorn Brandy Cream Sauce served with Garlic Mashed Potatoes & House Vegetables

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Ingredients

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Steak

Brandy Cream Sauce

Garlic Mashed Potatoes

House Vegetables

Method

Steak Preparation

  1. 1

    Season the Steak

    Generously season the sirloin steaks with salt and crushed black peppercorns on both sides.

  2. 2

    Sear the Steak

    In a large skillet over medium-high heat, add olive oil and heat until shimmering. Add the seasoned steaks and sear for 4-5 minutes on each side for medium-rare. Once done, remove from the skillet and let rest.

Brandy Cream Sauce

  1. 3

    Sauté Shallots

    In the same skillet used for the steak, lower the heat to medium and add the chopped shallots. Sauté for 2-3 minutes until softened.

  2. 4

    Add Brandy

    Carefully add the brandy to deglaze the pan, scraping up any browned bits from the bottom. Allow to simmer for 1-2 minutes.

  3. 5

    Add Broth and Cream

    Pour in the beef broth and bring to a boil. Reduce heat and stir in the heavy cream and thyme. Simmer for an additional 3-5 minutes until thickened.

Garlic Mashed Potatoes

  1. 6

    Boil Potatoes

    Peel and cut the russet potatoes into quarters. In a pot, bring salted water to a boil and add the potatoes and garlic cloves. Cook for 15-20 minutes until tender.

  2. 7

    Mash the Potatoes

    Drain the potatoes and garlic, then return them to the pot. Add butter and milk, and mash until smooth. Season with salt to taste.

House Vegetables

  1. 8

    Prepare Vegetables

    Trim the ends of the green beans and slice the carrots into thin rounds.

  2. 9

    Sauté Vegetables

    In a separate skillet, heat olive oil over medium heat. Add the green beans and carrots and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.

Serving

  1. 10

    Plate the Dish

    Slice the rested steak and place on a plate. Spoon the brandy cream sauce over the steak. Serve alongside a generous portion of garlic mashed potatoes and sautéed vegetables.

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