Steak Au Poivre
|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|
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.