Steak Au Poivre
|Whole black peppercorns||4 Teaspoon|
|Beef steaks||4 (Top Loin)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Beef bouillon granules||1 Teaspoon|
Crack the peppercorns with a spoon in a metal bowl.
Slash the fat edges of the steaks at 1 inch intervals.
Place 1 steak on a sheet of waxed paper.
Sprinkle with 1/4 to 1/2 teaspoon cracked pepper; rub over steak.
Turn steak and repeat on the other side.
Repeat procedure for all steaks.
Melt 2 tablespoons of the butter in a 12 inch skillet over medium heat.
Cook the steaks in the butter to desired doneness, turning once (allow 11 to 12 minutes for medium doneness).
Sprinkle steaks with salt to taste.
Remove to a serving platter; keep warm.
Melt the remaining butter in the skillet.
Saute the shallots in the butter for 4 minutes or until tender.
Add the water and bouillon.
Bring to a boil; boil for about 1 minute, scraping up browned pieces from the skillet.
Stir in the brandy.
Reduce heat and simmer for about 1 minute.
Pour the brandy sauce over the steak and serve.