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TOPIC: Steak Au Poivre

Cassi

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Posts: 1153

Date: Tue Aug 2 1:24 PM, 2005

Steak Au Poivre	Permalink

Steak Au Poivre from the Houston Junior League Cookbook INGREDIENTS: 2 to 2-1/2 pounds boneless top sirloin steak, cut 1 inch thick Coarse black pepper Salt 4 – 6 Tablespoons butter 3 Tablespoons olive oil 1/3 cup meat stock 1/4 cup white wine 2 Tablespoons Cognac TO PREPARE: Divide steaks into 4 equal pieces. Trim excess fat. Press ground pepper into steaks on both sides, adding just a pinch of salt to each side. Brown steaks quickly on both sides in butter and olive oil. Reduce heat and cook to desired degree of doneness. Place on a hot, buttered platter. Add stock, wine and Cognac to skillet. Stir thoroughly, correct seasoning, and pour over steaks. SERVES: 4 __________________ Come visit our sister site Alfabet Soup for fellowship and fun!

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