Rib Eye Steak Au Poivre Recipe
Surprise your family in a pleasant way by whipping up this recipe of Steak Au Poivre . Stock up on Beef as you will want to make this Steak Au Poivre time and again. Pamper everyone with Steak Au Poivre as Main Dish. Bookmark this Steak Au Poivre page, otherwise you might regret your decision later.
Ingredients
2 tablespoons peppercorns
4 beef rib eye steaks, each 1/2 inch thick
Salt
2 tablespoons butter or margarine
2 tablespoons salad oil
1 tablespoon all-purpose flour
1/4 cup dry white wine
2 tablespoons brandy
1 cup half-and-half
Directions
1. Place peppercorns in a heavy plastic bag. With a rolling pin or flat side of a meat mallet, crush peppercorns. (Or use a mortar and pestle to crush peppercorns.)
2. Sprinkle steaks on both sides with peppercorns and 1 teaspoon salt; press seasonings into meat.
3. In 12-inch skillet over medium-high heat, in hot butter or margarine and salad oil, cook steaks until browned on both sides, about 6 minutes for rare or until of desired doneness. Place each steak on a warm dinner plate; keep warm. Reduce heat to medium.
4. Add flour to drippings in skillet; stir until blended. Stir in wine and brandy, then half-and-half; cook until sauce thickens, stirring constantly. Taste sauce; add salt if necessary. Pour sauce over steaks.
2. Sprinkle steaks on both sides with peppercorns and 1 teaspoon salt; press seasonings into meat.
3. In 12-inch skillet over medium-high heat, in hot butter or margarine and salad oil, cook steaks until browned on both sides, about 6 minutes for rare or until of desired doneness. Place each steak on a warm dinner plate; keep warm. Reduce heat to medium.
4. Add flour to drippings in skillet; stir until blended. Stir in wine and brandy, then half-and-half; cook until sauce thickens, stirring constantly. Taste sauce; add salt if necessary. Pour sauce over steaks.
