Steak Au Poivre Recipe
This is a kick ass recipe for Steak Au Poivre which will knockout anyone who eats it. Excuse my French please. It is the perfect choice for Side Dish. You have already been deprived of this Steak Au Poivre recipe, don't miss it now.
Ingredients
2 to 4 teaspoons whole black peppercorns
4 (1 ) beef top loin steaks
4 tablespoons butter
1/4 cup chopped shallots
1/3 cup water
1 teaspoon beef bouillon granules
3 tablespoons brandy
Directions
Crack the peppercorns with a spoon in a metal bowl.
Slash the fat edges of the steaks at 1 inch intervals.
Place 1 steak on a sheet of waxed paper.
Sprinkle with 1/4 to 1/2 teaspoon cracked pepper; rub over steak.
Turn steak and repeat on the other side.
Repeat procedure for all steaks.
Melt 2 tablespoons of the butter in a 12 inch skillet over medium heat.
Cook the steaks in the butter to desired doneness, turning once (allow 11 to 12 minutes for medium doneness).
Sprinkle steaks with salt to taste.
Remove to a serving platter; keep warm.
Melt the remaining butter in the skillet.
Saute the shallots in the butter for 4 minutes or until tender.
Add the water and bouillon.
Bring to a boil; boil for about 1 minute, scraping up browned pieces from the skillet.
Stir in the brandy.
Reduce heat and simmer for about 1 minute.
Pour the brandy sauce over the steak and serve.
Slash the fat edges of the steaks at 1 inch intervals.
Place 1 steak on a sheet of waxed paper.
Sprinkle with 1/4 to 1/2 teaspoon cracked pepper; rub over steak.
Turn steak and repeat on the other side.
Repeat procedure for all steaks.
Melt 2 tablespoons of the butter in a 12 inch skillet over medium heat.
Cook the steaks in the butter to desired doneness, turning once (allow 11 to 12 minutes for medium doneness).
Sprinkle steaks with salt to taste.
Remove to a serving platter; keep warm.
Melt the remaining butter in the skillet.
Saute the shallots in the butter for 4 minutes or until tender.
Add the water and bouillon.
Bring to a boil; boil for about 1 minute, scraping up browned pieces from the skillet.
Stir in the brandy.
Reduce heat and simmer for about 1 minute.
Pour the brandy sauce over the steak and serve.
