steak au poivre
(1 rating)
A very close approximation of a delicious dish served in a Birmingham, Alabama, restaurant in the late 1980s. The restaurant no longer exists but I can still recall their outstanding food. This steak is one example.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For steak au poivre
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3 Tbspbutter, divided
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1 Tbspvegetable oil
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1 1/4 lbboneless beefsteak, cut from the loin, about 3/4 inch thick
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1 Tbspcoarsely ground black pepper
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2 Tbspcognac or other brandy, or whiskey
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1 Tbspworcestershire sauce
How To Make steak au poivre
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1Heat 1 tbsp. butter and the oil in an extra-deep 12-in. nonstick skillet over medium heat. Meanwhile, cut the beefsteak into 4 equal portions. Take a pinch of pepper and rub it into one side only of each piece of steak to coat well.
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2When the butter melts, add the meat to the skillet, pepper-side-down first, and cook, turning once, about 5 minutes on each side for medium, or adjust time to personal preference. (You may have to reduce heat if using an electric stove.)
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3Remove the meat to a serving platter. Turn the heat to low and add the cognac and worcestershire to the juices in the skillet. Pressing it with a spoon and using a swirling motion, rub the butter around the bottom of the pan until it just dissolves. Repeat with the remaining tbsp. of butter. Immediately pour the sauce over the steaks and serve at once.
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4NOTE: If you aren't a big black-pepper fan or if you're serving small children, just sprinkle the steaks lightly with ground pepper instead of the cracked and proceed with the recipe. Apple juice can be substituted for the alcohol.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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