4 steaks - top sirloin, tenderloin, rib eye or new york strip
1/4 c whole black peppercorns
1 Tbl olive oil
4 Tbl butter
1/4 c minced shallots
1/4 c brandy
1/2 c rich beef stock
4 Tbl chopped fresh tarragon
salt to taste
Instructions
Coarsely crush peppercorns on a ctting board, using the side of a heavy knife or the bottom of a skillet. Press them into the sides of the steaks and set aside for 10 minutes.
Heat the oil and 2 Tbl of the butter in a heavy skillet. Cook the steaks, turning occasionally, to desired degree of doneness. Remove from pan and keep warm while preparing the sauce.
Add shallots to the pan and saute until translucent Warm brandy in a ladle, ignite and carefully pour over the steaks. Shake pan above burner until flame dies out. Add beef stock and cook briefly over high heat. Whisk in tarragon and remaining butter. Salt to taste. Serve over steaks.
Originally Submitted
6/7/2008
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