Steak au Poivre

This recipe is for Glen, who was looking for a way to cook steak. This is a very simple recipe. Steak au Poivre is Steak with Pepper. Enjoy.

Steak au Poivre

Ingredients

4 boneless sirloin steaks, about 1 inch thick, size is your choice
1/3 cup peppercorns, ground to medium coarse
1 cup dry red wine
1/2 cup of beef stock
1 stick of unsalted butter
2 small shallots minced
1 small onion minced
4 cloves of garlic, minced
3 tablespoons Cognac
2 tablespoons of flour
Chopped parsley
salt

Directions

Pour crushed peppercorns into a shallow bowl, then dredge the steaks in the peppercorn so that they are coated on each side. Place steaks on a cutting and with the heal of your hand press the peppercorns into the steaks and set aside. Reserve the balance of the peppercorns

Preheat the broiler.

Place a skillet over medium high heat and place 4 tablespoons of butter, followed by the onions and shallots, saute until soft. Next add the wine, stock, cognac and a teaspoon of the reserved peppercorns. Reduce heat and simmer until reduced by half. Remove 1/4 cup of the liquid, whisk in the flour until smooth, then return to the skillet. Once sauce thickens, remove from heat and cover.

Place steaks under the broiler and cook about 3 to 5 minutes on each side. On the last 1 minute dot each steak with a tablespoon of butter. Remove from broiler, ten and let rest for 3 minutes.

To serving pour sauce over steaks and garnish with parsley.

Another great side with this is some blue cheese and a baguette.

Enjoy Cooking.