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Steak au Poivre

Recipe by: BBQGuide

Prep time: 30 min

Serves: 4

4 ea beef, filet steaks

Sauce:
1/4 cup pepper, corns, cracked
1 ea shallots, minced
5 ea onion, green, chopped
1/4 lb butter
1/4 cup cognac
2 tsp mustard, Dijon
1/4 cup cream, heavy


Crack the peppercorns in a cloth with a rolling pin or hammer. Season the steaks with salt then press an even coating of the cracked pepper on each side using about 2/3 of the pepper.

SautÈ the shallot and green onions in butter in a 10\" skillet. Keep half of the shallot/onion butter in the skillet and warm the other half on the grill for basting.

Grill the steaks to taste basting with the butter.

When the steaks approach doneness, begin to make the sauce.

Bring the left over butter/shallot/green onion mixture to heat and add about 2 Tbsp of the remaining cracked pepper. SautÈ for about 1 minute. Add the cognac and flame being careful not to become a human torch. When most of the alcohol has burned off, add the mustard and cream. Stir thoroughly with small whisk.

At this point, the steaks should be done. Put the steaks in the skillet with the sauce and baste well.

Serve with plenty of sauce on the side. This is truly a regal dish.

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