Steak Au Poivre
Four 10-ounce Delmonico center-cut steaks
1 cup freshly cracked pepper
1/4 cup brandy
2 Tablespoons red wine vinegar
2 Tablespoons Dijon mustard
2 Tablespoons red currant jelly
2 dashes Tabasco pepper sauce
2 cups brown sauce (your favorite recipe)
Lightly coat the outside of the steaks with cracked pepper. Brown the steaks on
both sides in a large, lightly salted preheated sauté pan (the timing depends on
how rare you wish the steaks to be).
Remove the steaks from the pan and deglaze the pan with the brandy. Add the
vinegar, mustard, jelly, Tabasco, and brown sauce. Heat, stirring, until the
jelly is dissolved and pour over the steaks.