A different steak au poivre

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


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

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