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Steak Au Poivre Recipe
|Whole black peppercorns||4 Teaspoon|
|Beef top loin steaks||4 , cut 1 inch thick|
|Chopped shallots/Chopped green onion||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
Serving size: Complete recipe
Calories 2485 Calories from Fat 1530
% Daily Value*
Total Fat 171 g262.5%
Saturated Fat 15.5 g77.6%
Trans Fat 0 g
Cholesterol 667.9 mg
Sodium 1682.9 mg70.1%
Total Carbohydrates 24 g7.9%
Dietary Fiber 0 g
Sugars 0.9 g
Protein 173 g346.5%
Vitamin A 21.7% Vitamin C 3.8%
Calcium 2.1% Iron 2.5%
*Based on a 2000 Calorie diet
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 doneness, 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 remaining 2 tablespoons butter 1 minute or till tender but not brown.
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.