steak au poivre from lhj
- Categories
- Beef
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Boneless sirloin or round tip steaks -- 1/2 inch thic |
| ; oz. each) | |
| 2 tablespoons | Cracked pepper |
| Salt | |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Butter or margarine |
| ⅓ cup | Minced shallots |
| ¼ cup | Brandy |
| ½ cup | Beef broth |
| ¼ cup | Heavy cream; or whipping cream |
| 2 tablespoons | Chopped fresh flat-leaf parsley |
| 1½ to | 2 minutes per side for medium-rare. Transfer to serving |
Recipe by: LHJ ONLINE 1. Coat both sides of steaks evenly with pepper; sprinkle with salt.
2. Heat oil in large skillet over medium-high heat. Add beef and cook platter; cover and keep warm.
3. Discard drippings from skillet. Add butter and melt over medium-high heat. Add shallots and cook until softened, 1 minute. Add brandy; carefully ignite with long match, shaking pan constantly until flame dies down. Pour in beef broth and boil 3 minutes. Stir in cream; boil until sauce is thickened, 1 minute. Stir in parsley. Pour sauce over beef. Serve immediately.
Total prep time: 15 minutes Degree of difficulty: Easy Happy holidays from everyone at Ladies' Home Journal! Busted by Barb, Possum Kingdom Lake
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