A Different Steak Au Poivre Recipe
Steak au poivre is a classic and beautifully cooked steak made with beef sirloin. Cooked with hot pepper sauce with peppercorns, shallots and flamed with gin, it is mellowed with the taste of butter and best served with steamed carrots and peas. A side of potatoes also goes excellently with the teak au poivre.
Ingredients
1 lb. boneless beef top sirloin steak, cut 1 inch thick
2 tbs. black peppercorns, crushed
3 tbs. butter or margarine, divided
1/4 cup minced shallots or onion
1/2 tsp. hot pepper sauce
3 tbs. Gin
Directions
Cut beef steak into 4 equal portions; press peppercorns evenly into both sides.
Heat 1 1/2 tbs.butter in lg.skillet over medium heat until bubbly.
Cook steaks 10 -12 minutes for rare (140 degrees F) or to desired doneness, turning once.
Remove to warm platter.
Add shallots to skillet; cook 2 minutes, stirring frequently.
Stir in pepper sauce.
Add gin; carefully ignite with match.
When flames remove from heat, swirl in remaining butter until melted.
Pour over steaks.
Serving suggestion: Serve with steamed fresh baby carrots and sugar snap peas.
Heat 1 1/2 tbs.butter in lg.skillet over medium heat until bubbly.
Cook steaks 10 -12 minutes for rare (140 degrees F) or to desired doneness, turning once.
Remove to warm platter.
Add shallots to skillet; cook 2 minutes, stirring frequently.
Stir in pepper sauce.
Add gin; carefully ignite with match.
When flames remove from heat, swirl in remaining butter until melted.
Pour over steaks.
Serving suggestion: Serve with steamed fresh baby carrots and sugar snap peas.
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