Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Steak Au Poivre

Options
JJ
JJ Posts: 951
edited November -1 in Beef

Ingredients

• 1-2 Oz Fresh ground pepper
• 1 Dash Olive Oil
• 1 tsp Butter
• 4 Tbs Cognac
• &#189 Cup Heavy cream

Instructions

Pound steak to 3/8&#034 thickness and coat liberally (or to taste) with fresh ground pepper on both sides.

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.

Notes

Serve with baked potatoes, chives, sour cream, butter and asparagus topped with hollandaise sauce.

Number of Servings:

Time to Prepare:

· Share on FacebookShare on Twitter

Categories