Steak au poivre
Steak au poivre
Ingredients/Components
- vegetable oil - 2 Tbsp
- plus 2 Tbsp - 1/4 c
- black peppercorns - 2 Tbsp
- unsalted butter - 2 Tbsp
- fennel seeds optional - 2 tsp
- white peppercorns - 2 tsp
- Salt and freshly ground pepper - 1 item
- cognac or brandy - 1/4 c
- dried greed peppercorns - 2 tsp
- each, about 1 1/4 inches thick - 4 sirloin
How to make steak au poivre:
In a heavy duty plastic bag or 2 sheets of waxed paper, crush all peppercorns and fennel seeds coarsely, using the bottom of a heavy skillet, or rolling pin. Pat steaks dry and coat both sides with peppercorn mixture.In a 10 inch heavy skillet, heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Season steaks with salt and transfer to plates. Pour off excess fat from skillet and add cream and cognac. Boil mixture scraping up browned bits, until sauce thickens and coats back of spoon. About 1 minute. Season sauce with salt and spoon over streaks.
You can use peppercorn medley which has all three types of peppercorn, or use all black peppercorn is a pinch, just make sure total amount is the same.
Recipe categories: < 15 mins, Meat, Beef.
Rating:
Related ingredients:
sugar, pkg, milk, butter, cornstarch, eggs, separated, cold water, can crushed pineapple
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