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Steak Au Poivre

JJJJ Posts: 951
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 1-2</SPAN> <SPAN class="recipe_unit">Oz</SPAN> <SPAN class="recipe_ingredient">Fresh ground pepper</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Dash</SPAN> <SPAN class="recipe_ingredient">Olive Oil</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">tsp</SPAN> <SPAN class="recipe_ingredient">Butter</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 4</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Cognac</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• &#189</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Heavy cream</SPAN></TD></TR>
<h4>Instructions</h4>Pound steak to 3/8&#034 thickness and coat liberally (or to taste) with fresh ground pepper on both sides.<p>Get EGG up to 500* and place iron skillet on the grid with olive oil and butter in it. When melted add steak and sear for about 1 min each side for medium rare. Remove steak and add Cognac to the the skillet to deglaze it. Remove Skillet from EGG and add heavy cream to the skillet, mix in the with the Cognac and serve either over the steak or as we like it to the side for dipping. An option is to forget the heavy cream and pour the cognac glaze over the steak.<h4>Notes</h4>Serve with baked potatoes, chives, sour cream, butter and asparagus topped with hollandaise sauce.<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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