Steak Au Poivre Recipe
Ingredients
| 4 beef top loin or tenderloin steaks, cut 1 inch thick (1 1/4 pounds total) | ||
| Cracked black pepper | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1 shallot or 2 green onions, chopped | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Cognac | 1/4 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| 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.
Chef
