A Different Steak Au Poivre
A succulent steak dinner made with hot pepper sauce and a bit of gin.
Yield
servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin tip
top sirloin steak, cut 1 inch thick, boneless |
|
| 2 | tablespoon |
black peppercorns
crushed |
|
| 3 | tablespoon |
butter
or margarine |
|
| ¼ | cup |
shallots
or onion, minced |
*
|
| 2 | teaspoon |
red hot pepper sauce
|
|
| 3 | tablespoon |
gin
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin tip
top sirloin steak, cut 1 inch thick, boneless |
|
| 3E+1 | ml |
black peppercorns
crushed |
|
| 45 | ml |
butter
or margarine |
|
| 59 | ml |
shallots
or onion, minced |
*
|
| 1E+1 | ml |
red hot pepper sauce
|
|
| 45 | ml |
gin
|
Directions
Cut steak into 4 equal portions, and press the peppercorns evenly into both sides. Heat 1½ tablespoons butter in a large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to desired doneness, turning once. Remove to a warm platter.
Add the shallots to the skillet; cook 2 minutes, stirring frequently.
Stir in the pepper sauce. Add the gin; carefully ignite with a match. When flames die out, remove from the heat, swirl in remaining butter until melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap peas.
