Steak Au Poivre

Nick Sundberg

Literally "steak with pepper", this classic beef dish is
for those who love a lot of spice in their meal.

Serves 4

4 New York Strip steaks (10 ounces each)
1 tablespoon oil
1 1/2 tablespoons cracked black pepper
10 ounces beef broth
1 teaspoon cornstarch
1 teaspoon water
1 ounce brandy or bourbon (optional)

Heat the beef broth in a small saucepan. Mix the water and
cornstarch and whisk into broth. Simmer for 15 minutes and
set aside. Heat the oil in a heavy skillet over medium high
heat. Place the pepper on a plate and gently press each
steak (on both sides) into the spice. Add to the pan and
cook to desired temperature. Remove the steaks. Remove the
pan from the flame. CAREFULLY add the bourbon or brandy.
Allow to cook off the flame for 30 seconds. Return to heat
and watch for flame-ups (the alcohol should burn off to
remove undesirable flavors). Add the beef broth sauce and
heat for 30 seconds. Serve over steak.

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/