Steak au Poivre (Pepper Steak)

[Pluff Mudder]

The DH would love that because he loves fresh-ground black pepper. I'm always kidding him in the restaurants when they bring the pepper mill around that he likes a little salad with his pepper.

Guess if you don't have brandy you could use some red wine to deglaze the pan.

[Clove]

Originally Posted by Pluff Mudder

...Guess if you don't have brandy you could use some red wine to deglaze the pan.

Puffy, You can surely use red wine or even chicken or beef both.
You won't get "classic" Boeuf au Poivre but you will get a great dish.

[Pluff Mudder]

I don't keep brandy around because I really don't have a use for it, but always have red and white wine, light and dark rum and bourbon on hand. Now, bourbon might be interesting to try in this sauce. I've done a bourbon glaze for steak that was good.