Steak Au Poivre - 1

Recipe Ingredients

4		Sirloin or round tip steaks* - 1/2 inch thick
2 tablespoons	30ml	Cracked black pepper
		Salt
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter or margarine
1/3 cup	30g / 1.1oz	Shallot - minced
1/4 cup	59ml	Brandy
1/2 cup	118ml	Beef broth
1/4 cup	59ml	Heavy or whipping cream
2 tablespoons	30ml	Fresh flat-leaf parsley - chopped

Recipe Instructions

* boneless

1. Coat both sides of steaks evenly with pepper; sprinkle with salt.

2. Heat oil in large skillet over medium-high heat. Add beef and cook 1 1/2 to 2 minutes per side for medium-rare. Transfer to serving platter; cover and keep warm.

3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately.

NOTES : This thin-sliced cut of beef with a coating of cracked pepper cooks fast and looks elegant, served with a splash of brandied cream sauce.

Source:
LHJ

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