Steak Au Poivre Recipe
Would you like to try a delicious Steak Au Poivre recipe? You will be ever grateful to the French people for sharing this addictive Steak Au Poivre recipe with the world!. Steak Au Poivre goes perfectly as Side Dish. Use the freshest of beef available to get a great Steak Au Poivre. Have faith in me and try this Steak Au Poivre.
Ingredients
2 to 4 teaspoons whole black peppercorns
4 beef top loin steaks, cut 1 inch thick
2 tablespoons butter or margarine
Salt
1/4 cup chopped shallots or green onion with tops
2 tablespoons butter or margarine
1/3 cup water
1 teaspoon instant beef bouillon granules
3 tablespoons brandy
Directions
Coarsely crack the peppercorns with mortar and pestle or with spoon in metal mixing bowl.
Slash fat edge of steaks at 1-inch intervals; place 1 steak on waxed paper.
Sprinkle with 1/4 to 1/2 teaspoon of the cracked peppercorns; rub over meat and press in with heel of hand.
Turn steak and repeat on other side.
Repeat this procedure with the remaining three steaks.
In a 12-inch skillet melt the first 2 tablespoons butter or margarine.
Cook steaks over medium-high heat to desired done ness, turning once.
Allow 11 to 12 minutes total cooking time for medium doneness.
Season steaks on both sides with a little salt.
Transfer steaks to hot serving platter; keep hot.
In same skillet cook shallots in 2 tablespoons butter till tender but not brown, about 1 minute.
Add water and bouillon granules; boil rapidly over high heat 1 minute, scraping up browned bits from pan.
Stir in brandy; cook 1 minute more.
Pour over steaks.
Slash fat edge of steaks at 1-inch intervals; place 1 steak on waxed paper.
Sprinkle with 1/4 to 1/2 teaspoon of the cracked peppercorns; rub over meat and press in with heel of hand.
Turn steak and repeat on other side.
Repeat this procedure with the remaining three steaks.
In a 12-inch skillet melt the first 2 tablespoons butter or margarine.
Cook steaks over medium-high heat to desired done ness, turning once.
Allow 11 to 12 minutes total cooking time for medium doneness.
Season steaks on both sides with a little salt.
Transfer steaks to hot serving platter; keep hot.
In same skillet cook shallots in 2 tablespoons butter till tender but not brown, about 1 minute.
Add water and bouillon granules; boil rapidly over high heat 1 minute, scraping up browned bits from pan.
Stir in brandy; cook 1 minute more.
Pour over steaks.
