Steak Au Poivre
|Whole black peppercorns||4 Teaspoon|
|Beef top loin steaks||4 , cut 1 inch thick|
|Chopped shallots/Chopped green onion||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
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.