"To make a nice sauce, you need a good base." Most steak au poivre sauce recipes boil down to three key ingredients -- butter ...

The brandy imparts a lot of flavor to the au poivre sauce, so picking one that you like to drink on its own will result in a ...

Remove the skillet from the heat and carefully deglaze the pan with the brandy, allowing it to bubble ... Serve the steaks with the sauce spooned over the top and the remaining sauce on the ...

Once the Brandy is in you can turn the heat back ... Slice the steak into strips, lay them out on the plate and top with the au poivre sauce.

There are a few good reasons this works: In a classic steak au poivre, the protein is encrusted in peppercorn and doused in a sauce composed of cognac, chicken stock, heavy cream, and shallots.

Brandy is a spirit made from distilled wine, usually served as an after-dinner drink or used in flambé dishes—like Jacques Pepin's recipe for classic Crepes Suzette. Brandy is a great addition ...

Less expensive brandies are better candidates for cooking. Brandy is drunk as an after-dinner drink and cocktail ingredient but can also be used in cooking, particularly for flambéing certain ...

Pour the brandy into a wide-based pan, bring to the boil and boil for 10 seconds. Add the cream and bring back to the boil, stirring all the time until you have a sauce consistency. Season with ...

A new bistro is opening at a popular restaurant address along Dallas’ Henderson Avenue this month. The Charlotte, an American lunch and dinner spot, will open Sept. 30 at 2822 N. Henderson Ave.