Cube Steak Au Poivre
by Sara Foster, Foster’s Market, Durham, N.C.
This is a classic dish that makes any meal special. I serve it with a simple green salad and oven roasted potatoes to soak up all the delicious sauce.
- 2 Certified Piedmontese cube steaks, cut in half to make 4 (6-ounce) steaks
- 2 teaspoons cracked black pepper
- Sea salt to taste
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, minced
- ½ cup dry sherry
- 1 tablespoon brandy
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
Let the steaks sit at room temperature for about 20 minutes before cooking.
When ready to cook, sprinkle both sides of each steak with the black pepper, pressing it into the side to adhere. Season with sea salt and lightly dust each side with the flour, shaking off any excess.
Heat 1 tablespoon of the olive oil and butter in a large cast iron skillet over medium-high heat until sizzling hot. Add the cube steaks, reduce the heat to medium and cook about 3 minutes per side, turning the steaks only once. You may need to do this in batches, depending on the size of your skillet. The steaks will be light brown and crispy on the outside and slightly pink on the inside. Remove the steaks from the skillet and set aside, loosely covered to keep warm.
Add the remaining olive oil and shallot to the skillet and cook and stir about 1 minute until the shallot is translucent.
Add the sherry and brandy then stir in the mustard. Increase the heat to medium-high and bring to a boil. Continue to cook on a low boil until the alcohol is reduced by half. Stir in the heavy cream and continue to cook and reduce until the liquid is thick and coats the back of a spoon.
Serve the steaks warm with the sauce spooned over and around. Season with additional salt and pepper if desired.