French for "Pepper"

I have started dvr'ing...is that a word...a cooking show on the Cooking Network called  French Food at Home.  I love everything about this show.  I love the music that plays during the show, I love the kitchen Laura Calder cooks in and I love the clothes she wears.  As for the food I'm not that big into it, I mean when was the last time anyone you know made quail for dinner?  While looking at the website for her recipes and anything else I could find, yes it was a mild obsession that day, I can across this recipe for Steak au Poivre which is french for Steak with Pepper.  What intrigued me about this recipe was the sauce.  I am a fan of "the sauce", give me anything as long as it comes with a little sauce on the side and I will eat it up.  Which makes me giggle when thinking of a good friend of mine that won't eat anything that comes with sauce on it! I'm amazed I still think of her as a friend.  LOL!   This recipe was great for us because one I could use up some of our cow in the freezer and I had all the ingredients on hand to make it...well sort of as you will read.  Click on the recipe name to see the original recipe by Aida Mollenkamp below is my version of hers.

Steak au Poivre aka.  Steak with Pepper

2 sirloin steaks

Chicago Steak Seasoning by Weber

Grill the steaks on grill to desired doneness.

For the Sauce

1 tbsp butter

1 tbsp olive oil

2 small shallots (substituted a small yellow onion) thinly sliced

1/2 cup beef broth

1/4 cup bandy (which I substituted whisky)

1/4 cup heavy cream

I was unaware that the butter and oil were ingredients for cooking the steak in a pan on the stove so I included them in my sauce recipe....still turned out delish.  Add butter and olive oil to the pan along with the onion slices and cook until softened.  Stir in beef broth and the whisky.  Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.  Add the cream and simmer until the sauce coats the back of a spoon.  Season with salt and pepper or I just threw in a little more of the Chicago Steak Seasoning.  Serve in bowl along side those mouthwatering sirloins hot off the grill! 

We served these with Giada de Laurentiis Parmesan Popovers.  Love this recipe as they turn out great every time but I must make a public service announcement regarding these.....GREASE THE PAN LIBERALLY!!!!! 

On the "will we make again" meter its an 8!!!