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02 - Pepper Steak with Bordelaise Sauce Recipe

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This recipe for 02 - Pepper Steak with Bordelaise Sauce is from The Cook Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2" steak - 3/4 lb per person
crushed peppercorn
1 to 1 1/2 T butter
1 to 1 1/2 T Huilois Oil
salt

Bordelaise Sauce:
1 T butter
2 T shallots or green onions minced
1/2 C beef stock (1/2 T beef base to 1/2 C water)
1/3 C cognac
3/4 T softened butter
1/2 lb buttoned or sliced mushrooms
2 T worchestershire sauce (optional)
Directions:
Directions:
Use 1 1/2 " steak - 3/4 lb. per person Beef tenderloin - excellent, club, sirloin, T-Bone. Trim excess fat from meat & pound. If using meat other than tenders cut around edge between gristle & meat to keep from curling. Dry meat thoroughly - very important. Rub and press crushed peppercorns into both sides of meat with palm of hand. Cover with wax paper, let stand 1 - 1 1/2 hrs. room temp.

Sautee steaks in 1 - 1 1/2 T butter and 1 - 1 1/2 T Huilois Oil. Place butter & oil in skillet over moderatly high heat until it foams & then begins to subside. Sautee on both sides 3 - 4 min. Remove to hot platter and season with salt.

Bordelaise Sauce: 1 T butter, 2 T shallots or green onions minced, 1/2 C beef stock (1/2 T beef base to 1/2 C water), 1/3 C cognac, 3/4 T softened butter, 1/2 lb. buttoned or sliced fresh mushrooms which have been sauteed. Can add 2 T worchestershire.

Cook slowly 1 T butter & shallots 1 min. Pour in stock and boil down rapidly over high heat while scraping up coagulated juices in pan (about 3 min.).

Add cognac and boil 1 - 2 min. to evaporate alcohol. Turn off heat and swirl in 3 - 4 T butter, 1/2 T at a time. (Use fingers to drop in butter). Add sauteed mushrooms and heat slightly. Pour over steak, serve.
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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