Rib Eye Steak Au Poivre Recipe
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.
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