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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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