Steak Au Poivre Shelbourne
|Beef tenderloin steaks||4|
|Peppercorns||1 1⁄2 Tablespoon|
|Cognac||1⁄4 Cup (4 tbs), heated|
|Brown sauce/Espagnole sauce||1⁄2 Cup (8 tbs)|
Sprinkle meat lightly with salt.
Crush peppercorns with a rolling pin.
Using the back of a spoon, firmly press the pepper onto both sides of steaks.
Heat butter in a chafing dish blazer over direct heat and saute steaks quickly on both sides.
This takes about 2 minutes on each side for rare, about 5 minutes for medium.
Pour warm cognac over steaks and set the spirit blazing.
When flame has burned out, add the sherry and Brown Sauce and simmer a few minutes.