Club Steak Au Poivre Recipe
Get ready to be stupefied by the irresistible and addictive taste of this Steak Au Poivre recipe. Seems like French food never lets you down. This recipe of Steak Au Poivre is one such example. This Steak Au Poivre is never going to fail as a Side Dish. No other ingredient will make Steak Au Poivre taste so awesome than Beef. Never ever miss out on this great Steak Au Poivre recipe.
Ingredients
6 club steaks
2 tablespoons coarsely ground black pepper
Salt
6 teaspoons butter
Tabasco sauce to taste
Worcestershire sauce to taste
Lemon juice to taste
2 tablespoons cognac (optional)
Chopped parsley
Chopped chives
Directions
1. Sprinkle the sides of each steak with pepper and, with the heel of the hand, press the pepper into the meat. Let stand thirty minutes.
2. Sprinkle a light layer of salt over the bottom of a heavy skillet. Turn the heat to high and, when the salt begins to brown, add the steaks. Cook until well browned on one side. To produce a very rare steak, cook thirty seconds at high heat. Turn the steaks, lower the heat to moderate and cook one more minute. Adjust the heat and time to cook the steaks to a greater degree of doneness.
3. Place a teaspoon of butter on each steak and add Tabasco, Worcestershire and lemon juice to taste.
4. Turn the heat to low, blaze with cognac and transfer steaks to a platter. Swirl the sauce in the skillet and pour over the meat. Sprinkle the steaks with parsley and chives.
2. Sprinkle a light layer of salt over the bottom of a heavy skillet. Turn the heat to high and, when the salt begins to brown, add the steaks. Cook until well browned on one side. To produce a very rare steak, cook thirty seconds at high heat. Turn the steaks, lower the heat to moderate and cook one more minute. Adjust the heat and time to cook the steaks to a greater degree of doneness.
3. Place a teaspoon of butter on each steak and add Tabasco, Worcestershire and lemon juice to taste.
4. Turn the heat to low, blaze with cognac and transfer steaks to a platter. Swirl the sauce in the skillet and pour over the meat. Sprinkle the steaks with parsley and chives.
