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Steak au Poivre - Pepper Steak is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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4 trimmed sirloin or fillet (tenderloin) steaks
3 tablespoons crushed peppercorns
3 tablespoons butter
1 tablespoon olive oil
8 tablespoons bouillon or red wine
3 tablespoons brandy
Fresh watercress for garnish, optional
Crush the peppercorns in a mortar, or put into waxed paper and roll until powdered. Divide among the steaks and press over sides of the meat and leave to stand, if possible, for at least one half hour. Heat up 2 tablespoons butter and the oil then sauté the steaks on each side, for several minutes according to taste. Remove steaks and keep warm. Pour the bouillon into the pan, bring to boiling point and reduce to half the quantity. Put the steaks back in the pan, add the warmed brandy and carefully set it alight. Add remaining butter in small pieces until it is well amalgamated with the pan juices. Serve at once with garnish. Serves 4.
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