Steak Au Poivre recipe [1-9-15]

Steak Au Poivre


2 to 2-1/2 pounds boneless top sirloin steak,
cut 1 inch thick
Coarse black pepper
4 – 6 Tablespoons butter
3 Tablespoons olive oil
1/3 cup meat stock
1/4 cup white wine
2 Tablespoons Cognac


Divide steaks into 4 equal pieces. Trim excess fat. Press ground pepper into steaks on both sides, adding just a pinch of salt to each side. Brown steaks quickly on both sides in butter and olive oil. Reduce heat and cook to desired degree of doneness. Place on a hot, buttered platter. Add stock, wine and Cognac to skillet. Stir thoroughly, correct seasoning, and pour over steaks.

Serves: 4

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