Steak Au Poivre
|Beef top loin/Tenderloin steaks||1 1⁄4 Pound|
|Cracked black pepper||2 Tablespoon|
|Shallot/2 green onions||1|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Cognac||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Dijon style mustard||2 Teaspoon|
Trim fat from steaks.
Combine pepper and salt.
Sprinkle both sides of steaks with pepper mixture-press into surface.
Place steaks on the cooking grill.
Grill 6 to 7 minutes for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done, turning once halfway through grilling time.
Meanwhile, in a large heavy skillet cook shallot in margarine till tender but not brown.
In a small saucepan heat cognac till it almost simmers, transfer grilled steaks to skillet.
Carefully ignite cognac and pour over steaks.
Transfer steaks to a serving platter.
Stir cream and mustard into cognac mixture in skillet.
Pour cognac sauce over steaks.