Penny Saving Beef Au Poivre Recipe
Ingredients
1 tablespoon peppercorns
2 boneless beef under blade steaks, cut 1 inch thick
2 tablespoons butter
Salt
1/4 cup sliced green onions
1 teaspoon instant beef bouillon granules
1/2 cup boiling water
2 tablespoons brandy
Directions
Crush peppercorns in mortar with pestle or in a clean cloth with a hammer or flat side of a meat mallet.
Press crushed peppercorns into both sides of steaks with the palm of the hand.
Cover with waxed paper and let stand in refrigerator 30 minutes.
Heat butter to bubbling (but not burning) in a large frying pan.
Add steaks; panfry 3 to 4 minutes, cooking to rare.
Sprinkle salt on first side; remove steaks to a warm platter and keep warm.
Add onions to pan drippings; cook 1/2 minute, stirring occasionally.
Stir in bouillon granules dissolved in water; cook 1 minute.
Stir in brandy; cook 2 to 3 minutes.
Serve sauce with steaks.
Press crushed peppercorns into both sides of steaks with the palm of the hand.
Cover with waxed paper and let stand in refrigerator 30 minutes.
Heat butter to bubbling (but not burning) in a large frying pan.
Add steaks; panfry 3 to 4 minutes, cooking to rare.
Sprinkle salt on first side; remove steaks to a warm platter and keep warm.
Add onions to pan drippings; cook 1/2 minute, stirring occasionally.
Stir in bouillon granules dissolved in water; cook 1 minute.
Stir in brandy; cook 2 to 3 minutes.
Serve sauce with steaks.
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