Thread: Meat Recipes
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Old February 10th, 2007, 11:01 PM   #2
pastskater
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Join Date: Feb 2007
Location: California
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As the celebrity that got this brought back from France says: This is a Winner

STEAK AU POIVRE (BLACK PEPPER STEAK

sirloin steak
peppercorns
dry white wine
brandy(optional)
cooking oil
watercress

1. Wipe with a damp cloth: a 1 3/4-inch sirloin steak (3 lbs). Dry carefully.

2. Coarsely crush: 2 tablespoon peppercorns. (Use a mortar and pestle or a
wooden bowl and a potato masher.)

3. Pound crushed pepper into both sides of the steak, smacking it in with flat side of a cleaver or the potato masher. Steak should be quite thickly covered. Let stand for 2 hours.

4. In a heavy skillet heat: 1 tablespoon butter and 1 teaspoon cooking oil (This mixutre can get hotter without burning than butter alone.)

5. Over high heat sear steak quickly on both sides. Cook 5 minutes on each side.

6. Remove steak to a hot platter.

7. Stir into pan: 2/3 cup dry white wine and 1 tablespoon brand (optional). Boil wine rapidly for 2 minutes, scraping up brown meat drippings at bottom of pan.

8. Remove from heat and swirl in 2 tablelspoon of butter.

Strain the sauce over the steak (or don't strain if you wnat the loose bits of pepper too.) and garnish with watercress.
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