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Steak Au Poivre

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Ingredients
  Whole black peppercorns 4 Teaspoon
  Beef top loin steak/Strip steak 2 1⁄2 Pound, cut 1 inch thick (4 Pieces)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped shallots/Green onions 1⁄4 Cup (4 tbs)
  Beef bouillon cube 1
  Brandy 3 Tablespoon
Directions

Coarsely crack peppercorns with mortar and pestle or in metal mixing bowl with bottom of a bottle.
Place one steak on waxed paper.
Sprinkle with 1/4 to 1/2 teaspoon cracked peppercorns; rub over meat and press in with heel of hand.
Turn steak and repeat.
Continue with remaining steaks.
In 12-inch skillet melt 2 tablespoons butter. (Electric skillet 325°.)
Cook steaks over medium-high heat to desired doneness, 11 to 12 minutes for medium.
Season with salt.
Transfer to hot serving plate; keep hot.
Cook shallots in remaining 2 tablespoons butter till tender but not brown, about 1 minute.
Add bouillon cube and 1/3 cup water; boil rapidly over high heat 1 minute, scraping up browned bits from pan.
Add brandy; cook 1 minute more.
Pour over steaks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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