Steak au poivre #2
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Steak au poivre #2
  Steak    Beef  
Last updated 6/12/2012 1:24:46 AM. Recipe ID 58453. Report a problem with this recipe.
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      Title: Steak au poivre #2
 Categories: Beef
      Yield: 4 Servings
 
  1 1/2 ts Green peppercorns
      1 ts Black peppercorns
      1 ts White peppercorns
      1    Boneless strip beef steaks
           -(6 oz)
      3 tb Unsalted butter
      3 dr Hot-pepper sauce
      3 dr Worcestershire sauce
      2 tb Brandy
      3 tb Whipping cream
           Salt to taste
 
  Coarsely crush all peppercorns in a pestle and mortar.
  
  Sprinkle crushed pepper over both sides of steaks, pressing in well
  with palm of hand. Let stand 30 minutes. Melt 1 tablespoon of butter
  in a skillet and heat until foaming. Add steaks and cook 2-3 minutes,
  then turn and cook other sides 2-3 minutes. (This timing gives
  medium-rare steaks, so adjust cooking time to suit personal
  preferences.)
  
  Turn steaks again and top each one with remaining butter and sprinkle
  with a few drops hot-pepper sauce and Worcestershire sauce. Pour
  brandy over steaks and allow to heat through a few seconds. Flame and
  remove from heat. When flames subside, remove steaks to a warm
  serving plate and keep warm. Add whipping cream to skillet and stir
  well. Heat through 1 minute, scraping up sediment from bottom of
  skillet. Season with salt and spoon mixture over steaks. Serve at
  once.
  
  NOTE: Serve with fried potatoes and a green salad. Garnish with a
  fresh Italian parsley sprig, if desired.
 




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Recipe ID 58453 (Apr 03, 2005)

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