Steak au poivre myrtlewood
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Steak au poivre myrtlewood
  Steak    Beef  
Last updated 6/12/2012 1:24:46 AM. Recipe ID 58459. Report a problem with this recipe.
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      Title: Steak au poivre myrtlewood
 Categories: Main dish, Meats, Beef
      Yield: 2 Servings
 
      1 tb Black Peppercorns
      1 ts White Peppercorns
      1 ts Green Peppercorns
      1 ts Fennel Seeds
      2    Sirloin Strip Steaks
      1 tb Butter
      1 tb Vegetable oil
      3 tb Heavy Cream
      2 tb Calvados Boulard
 
  Crush all peppercorns and fennel seeds between waxed paper with
  bottom of cast iron skillet.  Pat steaks dry and coat both sides with
  peppercorn mixture.
  
  In a heavy skillet, heat butter and oil over moderate heat until hot
  but not smoking.  Cook steaks four to five minutes each side for
  medium rare. Season steaks with salt and transfer to heated
  individual platters.
  
  Pour off excess fat and add cream and Calvados.  Boil mixture,
  scraping up browned bits, until  sauce thickens enough to coat back
  of spoon; season with salt. Spoon sauce over steaks and serve
  immediately.
 




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Recipe ID 58459 (Apr 03, 2005)

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