Steak au Poivre Vert
From mjcmcook 15 years ago
- 15 minutes to make
- Serves 4
Tangy green peppercorns lend their piquant accent to sauteed beef ! !
Ingredients
- 1 1/3 to 2 pounds tender boneless beef steak shopping list
- 1 Tbsp butter shopping list
- 1 Tbsp olive oil shopping list
- 6 Tbsp brandy..or fruit-flavored brandy, apricot, peach or blackberry shopping list
- 1/4 to 1/2 cup minced shallots or green onions shopping list
- 2 Tbsp canned green peppercorns, drained and rinsed shopping list
- 3/4 cup whipping cream shopping list
- 1 Tbsp Dijon mustard shopping list
- 1/2 tsp dry tarragon or 1 Tbsp fresh shopping list
- salt and pepper, to taste shopping list
How to make it
- Cook your choice of steak in butter and oil according to your preference.
- .When meat is cooked, add brandy to pan and set aflame! NOT under exhaust fan! Shaking pan until flame dies.
- Remove meat from pan and keep warm under foil.
- Add shallots to pan; cook over high heat, stirring until soft(2 to 3 minutes)
- Measure peppercorns into a small strainer; quickly rinse under cold water and drain.
- Add peppercorns to pan along with cream, mustard, tarragon and any accumulated steak juices.
- Boil over high heat. stirring until shiny bubbles for (3 to 4 minutes).
- Season meat with salt and pepper to taste and spoon sauce over meat.
- (If flank steak is used, thinly slice at an angle across the grain before topping with sauce.)
- Wonderful with a Full-bodied "Bordeaux"
The Rating
Reviewed by 18 people-
My mouth is watering! Thanks for the great post!
pat2me
in Nashua loved it
-
I would like to have this right now, it sounds so delicious!
bluewaterandsand
in GAFFNEY loved it
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Fabulous!
crabhappychick
in Pittsburgh loved it
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