Steak Au Poivre (Steaks With Crushed Peppercorns) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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Another version of a French classic. Ingredients:
40 ounces shell steaks |
salt |
1 tablespoon peppercorn, coarsely crushed |
3 tablespoons vegetable oil |
5 teaspoons butter |
2 tablespoons shallots, finely chopped |
1/2 cup dry white wine |
1/2 cup heavy cream |
Directions:
1. Sprinkle the steaks with salt on both sides. Season with the peppercorns and press into steaks so they adhere.
2. Heat oil in a heavy skillet over high heat until almost smoking. Add steaks and cook about 3 minutes and turn. Cook about 2 minutes, or longer, if you prefer them well done; remove to a platter and keep warm.
3. Pour off fat from skillet, then add 2 teaspoons butter. Add shallots and cook, stirring, until wilted. Add wine and cook, while stirring, until wine is almost evaporated. Add cream and cook 1 minute. Swirl in remaining butter and pour gravy over steaks.
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