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Old 07-20-2006, 03:36 AM
barbszy's Avatar
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Steak au Poivre

as posted by ewriggs in WFD 05/06:

Steak au Poivre (ala the Ol' Curmdgeon):

12 oz of 1" thick sirloin or tenderloin steak (works with round, too, but it's less tender)
2 tbs butter
3 tbs olive oil
1/4 cognac brandy (don't worry, it cooks off!)
1/2 c whipping cream (not whipped)
cracked pepper - to taste
kosher salt - to taste

Crack pepper onto waxed paper. Coat steak on both sides with the cracked pepper (we use a little less rather than a little more - do it to taste). Sprinkle kosher salt on both sides. Set aside.

Heat butter and olive oil to just short of smoking in skillet. Put steak on and cook 2-4 minutes per side (depending on how rare / done you like it). (We like it very rare!)

Take steak out and set aside to "set."

Add cognac (carefully!) and flame. (We have to take it off the stove because our over-stove fan filters are held with plastic holders and they melt!) When flames die down, put back on med-low heat and reduce to about 1/2 volume.

Add cream, stirring carefully and continuously so it won't scorch! Continue to cook on med-low heat until reduced to about 3/4 volume.

Spoon a little of the sauce on the place, put steak in the middle of it, and spoon a little more sauce on top of the steak. (Heck, pour 1/2 of the sauce over each steak! [IMG]images/smilies/weee.gif[/IMG][IMG]images/smilies/weee.gif[/IMG])

Serve with a salad and some steamed veggies of choice.
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