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Steak Au Poivre
Pepper Steak
2 TBS peppercorns, crushed
2 boneless sirloin steaks (1" thick)
2 TBS olive oil
1/2 C heavy cream
1 TBS Cognac
1/2 tsp. salt
Spread peppercorns on a flat work surface; press into both sides of steaks in an even layer. In a large skillet, heat olive oil over medium-high heat until hot. Cook steaks for five minutes per side for medium rare; longer for more thoroughly cooked meat. Remove steaks from the skillet; keep warm. Add the heavy cream, Cognac and salt to the skillet. Bring mixture to a boil, stirring; loosen browned bits from bottom of skillet. Lower heat and simmer sauce for about two minutes or until slightly thickened. Pour sauce over steaks and serve at once.
Suggestion: Served with a fresh green vegetable, such as asparagus (as pictured above) or green beans.
*Steak Au Poivre image (C) Zuhair Abdulla (2006). Used under the Creative Commons Attribution 2.0 Generic license.
Related Link:
Food Fare Culinary Collection: French Nourriture
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