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STEAK AU POIVRE Recipe

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This recipe for STEAK AU POIVRE, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless rib-eye steaks (ideally, they should be 10 to 12 ounces and at least 1" thick)
1 1/2 oz Brandy
2 Tbsp freeze-dried green peppercorns
1/2 cup heavy cream or half & half

Directions:
Directions:
Heat a large heavy skillet (preferably cast iron) until it is good and hot. Sear steaks and cook for no more than 3 minutes on each side. Remove pan from heat and add the brandy. Flambe'. Return pan to heat and add cream and pepper corns. Cook for another 2 minutes. Serve immediately, with sauce spooned over.

Number Of Servings:
Number Of Servings:
two
Personal Notes:
Personal Notes:
This dish can be made with a less expensive cut of steak, such as chuck. Follow the recipe, but after adding the cream and peppercorns, reduce the heat to a simmer. Cover the pan and simmer for 10 to 15 min.

 

 

 

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