Steak Au Poivre (French Pepper Steak)
Serves: 4
Ingredients:
4 beef top loin steaks, cut 1 inch thick (about 2 1/4 pounds)
2 to 4 teaspoons crushed black peppercorns
2 tablespoons butter or margarine
Salt
1/4 cup chopped green onions or shallots
2 tablespoons butter
1/3 cup water
1 teaspoon beef-flavor instant bouillon
3 tablespoons brandy
1. Place each steak on waxed paper. Sprinkle with 1/4 to 1/2 teaspoon crushed peppercorns;
rub over meat and press in with heel of hand. Turn steaks and repeat on other side.
2. In a 12-inch skillet, melt the first 2 tablespoons of butter. Cook steaks over medium-high
heat to desired doneness, turning once. Allow 11 to 12 minutes total cooking time for
medium doneness. Season steaks on both sides with a little salt.
Transfer steaks to hot serving platter; keep hot.
3. In same skillet, cook green onions in 2 tablespoons butter, about 1 minute or until
tender but not brown. Add water and bouillon; boil rapidly over high heat for 1 minute,
scraping up browned bits from pan. Stir in brandy; cook for 1 minute more.
Pour mixture over steaks, and serve alongside steamed whole green beans, asparagus or sliced courgette (zucchini).
