Favourite Steak Au Poivre
Favourite Steak Au Poivre recipe
Yield
8 servingsPrep
15 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
beef, sirloin steak
|
*
|
|
| ½ | cup |
peppercorns
whole |
*
|
|
butter
melted |
*
|
||
|
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef, sirloin steak
|
*
|
| 118 | ml |
peppercorns
whole |
*
|
| 1 | x |
butter
melted |
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Trim fat from steak.
Crush to handfuls of whole peppercorns by spreading evenly on a board, covering with a dish towel, and crushing with arolling pin.
Pound pepper into each surface of steak, which has been lightly brushed with oil.
Wrap steak loosely in waxed paper; refrigerate several hours or overnight.
DO NOT SALT. Allow steak to stand at room temperature before cooking.
Heat heavy skillet red hot; coat with a little oil.
Sear steak on each side for 3 minutes.
Remove skillet from heat.
Salt steak; place in a moderate oven.
Bake 20 to 25 minutes for rare; 30 to 35 minutes for medium rare.
Spread with lemon butter, made by blending melted butter and lemon juice to taste.
Slice very thinly.
