Ariel's peppercorn steak (or steak au poivre)
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Ariel's peppercorn steak (or steak au poivre)
  Steak  
Last updated 6/12/2012 12:56:46 AM. Recipe ID 19101. Report a problem with this recipe.
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      Title: Ariel's peppercorn steak (or steak au poivre)
 Categories: Main dish, Meats, Cyberealm
      Yield: 1 Servings
 
      1 x  8 to 12 oz New York Sirloin
    1/4 c  Olive Oil
    1/4 c  Teriyaki Sauce
      2 tb Worcestershire Sauce
           Coarsley Crushed Peppercorns
           Red Wine
           Cream
           Cognac
 
  1) Combine olive oil, teriyakia and worcestershire sauces to form a
     marinade for the meat. Or, you may use a marinade recipe of your
     choice. Marinade the steak at least a few hours, or overnight in
  the
     fridge turning the meat occasionally.
  
  2) Crush enough peppercorns to cover the steak on both sides. Put the
     crushed peppercorns on a cutting board and press the steak onto the
     peppercorns to coat. Do the same for both sides of the steak.
  
  3) Heat a heavy skillet (preferably cast iron with grill lines) and
  plop
     the steak into it. Depending on the meat and the marinade, you may
  have
     to add a bit of oil.
  
  4) Cook both sides evenly until the meat is medium rare, or to your
     liking.
  
  5) Put the meat on a heated plate. Keep the liquid in the skillet and
  add
     some wine to deglaze the skillet. (ie collect all the remains into
  a
     sauce). Cook (fairly high heat) until the sauce thickens, stirring
     occasionally.
  
  6) For more sauce, or Steak au Poivre la Creme, add cream and cook a
     little longer. Usually you need to do this to thicken the sauce.
  
  7) Add cognac, cook some more. Sauce should always be thick. Pour
  sauce
     over steak and optionally flambe in cognac (Steak au Poivre
  Flambe).
  
  Serve with Parisienne potatos and carrots.
  
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
  315-786-1120
 




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Recipe ID 19101 (Apr 03, 2005)

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