Steak Au Poivre

* Exported from MasterCook *

Steak Au Poivre

Recipe By : James Beard for Omaha Steaks
Serving Size : 2 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless (12 oz.) strip sirloins -- thawed
2 teaspoons coarsely ground pepper oil
1/3 cup armagnac -- cognac, or
-- bourbon, warmed

Although it can be grilled with success, traditionally steak au poivre is
panbroiled or sauteed. The pepper for steak au poivre must be crushed in a
mortar, cracked with a rolling pin, or whirled in a blender to make rather
coarse pieces. Do not be afraid to use a generous amount. Freshly crushed
pepper is not hot.

About 30 minutes before cooking press the crushed peppercorns into both
sides of the steak, using the heel of your hand. Gauge about 1 tsp. per steak.

Heat a heavy skillet with a very small amount of oil. Sear the steak on
both sides very quickly over high heat. Reduce the heat and cook to the
state you prefer. When the steak is done, quickly flame it with the warm
liquor. Remove the steak to a hot platter. rinse the pan with a touch of
the same liquor and pour over the steak.




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