Steak au Poivre
|Cracked pepper||1 Tablespoon|
|Sirloin steak||2 1⁄2 Pound|
|Chopped green onions||2 Tablespoon|
|Beef stock/Canned beef bouillon||1⁄2 Cup (8 tbs)|
|Cognac||1⁄3 Cup (5.33 tbs)|
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.