a different steak au poivre
- Categories
- Meats
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Top sirloin steak; cut 1" thick, boneless |
| 2 tablespoons | Black peppercorns; crushed |
| 3 tablespoons | Butter; or margarine; divided |
| ¼ cup | Shallots; or onion, minced |
| ½ teaspoon | Hot pepper sauce |
| 3 tablespoons | Gin |
BARB DAY
Preparation time: 20 minutes
Cut steak into 4 equal portions, and press the peppercorns evenly into both sides. Heat 1½ tb. butter in a large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to desired doneness, turning once. Remove to a warm platter.
Add the shallots to the skillet; cook 2 minutes, stirring frequently. Stir in the pepper sauce. Add the gin; carefully ignite with a match. When flames die out, remove from the heat, swirl in remaining butter until melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap peas. (If Densie is coming to dinner, skip the peas!) Source: Beef Industry Council
Similar recipes
- A different cornbread
- A different meatloaf
- Beans with a difference (microwave)
- Deliciously different dip
- Different apple pie
- Different banana bread
- Different broccoli salad
- Different corn bread dressing
- Different doughnuts
- Different jalapeno poppers
- Different pizza^
- Different potato salad
- Different sweet potatoes
- Duck breast au poivre
- Frog eye salad (different)
- Lasagne with a difference
- Shark au poivre
- Steak au poivre
- Steak au poivre #2
- Tuna au poivre
Random recipe of the day
Follow us
