Steak au Poivre Recipe
Are you looking for a Steak Au Poivre recipe that will tickle your taste buds? Pamper everyone with Steak Au Poivre as Side Dish. This Canadian recipe of Steak Au Poivre is enjoyed the world over. You won't regret spending your time making Steak Au Poivre. What are you waiting for, try it now.
Ingredients
1 tablespoon coarsely cracked pepper
2-2 1/2 pounds porterhouse or sirloin steak,1 inch thick
2 tablespoons butter or margarine
2 tablespoons chopped green onions
1/2 cup beef stock or canned beef bouillon
1/3 cup cognac Watercress
Directions
Wipe steak with damp paper towels.
Press pepper well into each side of steak.
Cover with waxed paper, and let stand at least 1/2 hour to let flavor of pepper penetrate meat.
Pan-broil steak in lightly greased skillet, and cook to desired doneness.
Remove to hot platter, and keep steaks warm.
Pour off excess fat in skillet.
Add 1 tablespoon butter or margarine and onions.
Cook slowly 1 minute, but do not brown.
Pour in stock, and cook briskly until liquid is reduced by 1/2.
Add cognac, and boil rapidly to evaporate alcohol.
Remove from heat, and gradually add remaining butter or margarine, cut in small pieces.
Pour over steak on hot platter, and garnish with watercress.
Press pepper well into each side of steak.
Cover with waxed paper, and let stand at least 1/2 hour to let flavor of pepper penetrate meat.
Pan-broil steak in lightly greased skillet, and cook to desired doneness.
Remove to hot platter, and keep steaks warm.
Pour off excess fat in skillet.
Add 1 tablespoon butter or margarine and onions.
Cook slowly 1 minute, but do not brown.
Pour in stock, and cook briskly until liquid is reduced by 1/2.
Add cognac, and boil rapidly to evaporate alcohol.
Remove from heat, and gradually add remaining butter or margarine, cut in small pieces.
Pour over steak on hot platter, and garnish with watercress.
