Steak Au Poivre

30 minutes Prep: 10 minutes Cook: 20 minutes

0 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

2	each	strip steak	sirloin, boneless, thawed
2	teaspoons	hot chili pepper oil
1/3	cup	armagnac	cognac, or bourbon, warmed

Directions

Although it can be grilled with success, traditionally steak au poivre is panbroiled or sautéed.

The pepper for steak au poivre must be crushed in a mortar, cracked with a rolling pin, or whirled in a blender to make rather coarse pieces.

Do not be afraid to use a generous amount.

Freshly crushed pepper is not hot.

About 30 minutes before cooking press the crushed peppercorns into both sides of the steak, using the heel of your hand.

Gauge about 1 tsp. per steak.

Heat a heavy skillet with a very small amount of oil.

Sear the steak on both sides very quickly over high heat.

Reduce the heat and cook to the state you prefer.

When the steak is done, quickly flame it with the warm liquor.

Remove the steak to a hot platter. rinse the pan with a touch of the same liquor and pour over the steak.

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Nutrition Facts

Serving Size 0g

Amount per Serving

Calories 0 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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