Steak au Poivre with Mustard Sauce

A great recipe to celebrate love!!!

Items in bold are available at The Gourmet Cellar.


  • 1 ½ to 2 lbs boneless elk or venison loin steaks, about 1 inch thick
  • Gray Salt
  • 4 tsp cracked Black Peppercorns, more or less
  • 2 TBL butter
  • 2 TBL Duck Fat
  • 2 TBL brandy, cognac preferred
  • 2 tsp Green Peppercorns
  • ¼ cup Dijon Mustard
  • ½ cup heavy cream


Sprinkle the steaks with salt and press about a teaspoon of black pepper into each side of the steaks. Put the butter and oil in a skillet large enough to hold both steaks and turn the heat to medium-high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3 – 4 minutes per side for rare. Turn off the heat and transfer the steaks to a warm platter in a low oven.

Add the brandy to the pan scraping up the frond, turn the heat back on and add the mustard, cream and green peppercorns. Bring to a boil, and then reduce the heat to low. Simmer for a few minutes.

Add the steaks and any accumulated juices to the sauce. Turn once or twice and serve.

This makes a great Valentine’s dinner for two paired with any of the Wine Club reds or champagne!

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