Steak Au Poivre Recipe
The flavor of this Steak Au Poivre recipe has played on my senses so much that I hardly ever go for any other Steak Au Poivre recipe. This Steak Au Poivre is always a hit as a Side Dish . Try it and feel free to pitch in suggested improvements or variations.
Ingredients
4 beef top loin or tenderloin steaks, cut 1 inch thick (1 1/4 pounds total)
1 to 2 tablespoons cracked whole black pepper
1/4 teaspoon salt
1 shallot or 2 green onions, chopped
1/4 cup margarine or butter
1/4 cup cognac
1/4 cup whipping cream
2 teaspoons Dijon-style mustard
Directions
Trim fat from steaks.
Combine pepper and salt.
Sprinkle both sides of steaks with pepper mixture-press into surface.
Place steaks on the cooking grill.
Grill 6 to 7 minutes for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done, turning once halfway through grilling time.
Meanwhile, in a large heavy skillet cook shallot in margarine till tender but not brown.
In a small saucepan heat cognac till it almost simmers, transfer grilled steaks to skillet.
Carefully ignite cognac and pour over steaks.
Transfer steaks to a serving platter.
Stir cream and mustard into cognac mixture in skillet.
Pour cognac sauce over steaks.
Combine pepper and salt.
Sprinkle both sides of steaks with pepper mixture-press into surface.
Place steaks on the cooking grill.
Grill 6 to 7 minutes for rare, 7 to 9 minutes for medium, or 9 to 11 minutes for well-done, turning once halfway through grilling time.
Meanwhile, in a large heavy skillet cook shallot in margarine till tender but not brown.
In a small saucepan heat cognac till it almost simmers, transfer grilled steaks to skillet.
Carefully ignite cognac and pour over steaks.
Transfer steaks to a serving platter.
Stir cream and mustard into cognac mixture in skillet.
Pour cognac sauce over steaks.
