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Steak Au Poivre

Holidaycooking's picture
<p><a href="http://www.flickr.com/photos/normevangelista/6186868752/">Image Credit</a></p>
Ingredients
  Whole black peppercorns 4 Teaspoon
  Beef top loin steaks 4 , cut 1 inch thick
  Butter/Margarine 2 Tablespoon
  Chopped shallots/Chopped green onion 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Instant beef bouillon granules 1 Teaspoon
  Brandy 3 Tablespoon
Directions

Coarsely crack the peppercorns with mortar and pestle or with spoon in metal mixing bowl.
Slash fat edge of steaks at 1-inch intervals; place 1 steak on waxed paper.
Sprinkle with 1/4 to 1/2 teaspoon of the cracked peppercorns; rub over meat and press in with heel of hand.
Turn steak and repeat on other side.
Repeat this procedure with the remaining three steaks.
In a 12-inch skillet melt the first 2 tablespoons butter or margarine.
Cook steaks over medium-high heat to desired doneness, turning once.
Allow 11 to 12 minutes total cooking time for medium doneness.
Season steaks on both sides with a little salt.
Transfer steaks to hot serving platter; keep hot.
In same skillet cook shallots in remaining 2 tablespoons butter 1 minute or till tender but not brown.
Add water and bouillon granules; boil rapidly over high heat 1 minute, scraping up browned bits from pan.
Stir in brandy; cook 1 minute more.
Pour over steaks.

Recipe Summary

Course: 
Main Dish
Method: 
Sprinkling
Occasion: 
Christmas

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