Steak Au Poivre

* Exported from MasterCook II *

Steak Au Poivre

Recipe By : Mrs. John B. Carrico
Serving Size : 8 Preparation Time :0:20
Categories : Beef Entree'
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sirloin Steak--2 Or 3 " Thick -- fat removed
1/2 Cup Whole Peppercorns
Oil
Salt
Melted Butter
Lemon Juice

Trim fat from steak. Crush to handfuls of whole peppercorns by
spreading evenly on a board, covering with a dish towel, and crushing
with arolling pin. Pound pepper into each surface of steak, which has
been lightly brushed with oil. Wrap steak loosely in waxed paper;
refrigerate several hours or overnight. *DO NOT SALT*. Allow steak to
stand at room temperature before cooking. Heat heavy skillet red hot;
coat with a little oil. Sear steak on each side for 3 minutes. Remove
skillet from heat. Salt steak; place in a moderate oven (350°F). Bake
20 to 25 minutes for rare; 30 to 35 minutes for medium rare. Spread
with lemon butter, made by blending melted butter and lemon juice to
taste. Slice very thinly.

Serves: 8

Source: "Mountain Measures"--Junior League of Charleston, WV
Ed. 1974

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