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Steak Au Poivre

Canadian.kitchen's picture
Ingredients
  Cracked pepper 1 Tablespoon
  Sirloin steak 2 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Chopped green onions 2 Tablespoon
  Beef stock/Canned beef bouillon 1⁄2 Cup (8 tbs)
  Cognac 1⁄3 Cup (5.33 tbs)
Directions

Wipe steak with damp paper towels.
Press pepper well into each side of steak.
Cover with waxed paper, and let stand at least 1/2 hour to let flavor of pepper penetrate meat.
Pan-broil steak in lightly greased skillet, and cook to desired doneness.
Remove to hot platter, and keep steaks warm.
Pour off excess fat in skillet.
Add 1 tablespoon butter or margarine and onions.
Cook slowly 1 minute, but do not brown.
Pour in stock, and cook briskly until liquid is reduced by 1/2.
Add cognac, and boil rapidly to evaporate alcohol.
Remove from heat, and gradually add remaining butter or margarine, cut in small pieces.
Pour over steak on hot platter, and garnish with watercress.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Fried
Interest: 
Party
Servings: 
7

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