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From our collection of over 10000 free recipes to help you with your diet. |
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STEAK AU POIVRE |
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Carbs Per Serving : 5g carbs total Effort: Easy Ingredients: 1 teaspoon whole black peppercorn 1 teaspoon whole white peppercorns *tsp whole corriander seeds *tsp whole allspice 4 beef tenderloin steaks -- top loin or sirloin - 1' thickkosher salt -- to taste 2 tablespoons butter *cup brandy 1 *cup beef stock How to Prepare: Combine all the peppercorns and seeds. To crush: place them in a clean kitchen towel and smash them with a cleaver so the mixture is partly coarse and partly fine. (You can also use a mortar and pestle or a coffee grinder --- just pulse til the correct consistency.) With your hands, press the pepper mixture into both sides of the steaks and then sprinkle them with the salt. Heat a large, heavy-based skillet (preferably cast iron) over medium-high heat for a few minutes. Add the butter, and before it turns brown, add the steaks, making sure not to crowd the pan. Cook them, turning often, for 6 to 8 minutes or until they are brown. Set a steak on each of four dinner plates and keep them in a warm oven. Pour the brandy into the pan and bring it to a boil. Scrape the bottom of the pan to remove the brown bits that cling to it. Pour in the stock and bring to a boil. Let the mixture bubble steadily until it reduces to * cup. Spoon the sauce over the steaks and serve at once. I have also, on occasion, put a pat of butter on top once the sauce has been put on. Great with a 'loaded' salad w/ bleu cheese dressing and mashed 'fauxtatoes'. :) |
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