World Famous Steak Au Poivre Recipe
Ingredients
| Sirloin steak | 2 Pound | |
| Peppercorns | 3/4 Teaspoon | |
| Coarse salt | 1/2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| 1/4 cup (60 mL) consomme | ||
| Red wine | 1/2 Cup (16 tbs) | |
Directions
Place half the pepper and half the coarse salt on top of the steak and pound in lightly with the back of a wooden spoon.
Turn and do same on the second side.
Let stand at room temperature from 1 to 3 hours.
To cook, heat the butter and salad oil to smoking point in a large heavy metal frying pan.
Put in the steak.
Saute over fast heat until seared and browned: 5 minutes on each side for rare, 7 minutes for medium rare.
Lower heat slightly, only if necessary, during the cooking period.
Place the steak on a heated serving plate.
Keep warm.
Add the consomme, red wine or brandy to the pan juices, stir while scraping the bottom until it just comes to a boil.
Then simmer over low heat 2 minutes.
Spoon over the steak.
Serve with bunches of watercress, creamed spinach and boiled buttered rice.
Turn and do same on the second side.
Let stand at room temperature from 1 to 3 hours.
To cook, heat the butter and salad oil to smoking point in a large heavy metal frying pan.
Put in the steak.
Saute over fast heat until seared and browned: 5 minutes on each side for rare, 7 minutes for medium rare.
Lower heat slightly, only if necessary, during the cooking period.
Place the steak on a heated serving plate.
Keep warm.
Add the consomme, red wine or brandy to the pan juices, stir while scraping the bottom until it just comes to a boil.
Then simmer over low heat 2 minutes.
Spoon over the steak.
Serve with bunches of watercress, creamed spinach and boiled buttered rice.
Chef
