World Famous Steak Au Poivre
|Sirloin steak/T-bone steak||2 Pound (1 1/2 Inch Thick, 1 Kilogram)|
|Coarse ground peppercorns||3⁄4 Teaspoon|
|Coarse salt||7 Milliliter (1/2 Tablespoon)|
|Butter||30 Milliliter (2 Tablespoon)|
|Salad oil||30 Milliliter (2 Tablespoon)|
|Consomme||60 Milliliter (1/4 Cup)|
|Red wine/Brandy||125 Milliliter (1/2 Cup)|
Place half the pepper and half the coarse salt on top of the steak and pound in lightly with the back of a wooden spoon.
Turn and do same on the second side.
Let stand at room temperature from 1 to 3 hours.
To cook, heat the butter and salad oil to smoking point in a large heavy metal frying pan.
Put in the steak.
Saute over fast heat until seared and browned: 5 minutes on each side for rare, 7 minutes for medium rare.
Lower heat slightly, only if necessary, during the cooking period.
Place the steak on a heated serving plate.
Add the consomme, red wine or brandy to the pan juices, stir while scraping the bottom until it just comes to a boil.
Then simmer over low heat 2 minutes.
Spoon over the steak.
Serve with bunches of watercress, creamed spinach and boiled buttered rice.