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World Famous Steak Au Poivre

Chef.at.Home's picture
Ingredients
  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)
Directions

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.
Keep warm.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Meat
Interest: 
Party

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