Peppercorn steak with sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Tenderloin, rib-eye, or strip steaks |
| 2 | tablespoons | Vegetable oil, divided |
| 1 | teaspoon | Cornstarch |
| ¼ | cup | Beef bouillon |
| 2 | tablespoons | Minced green onions or |
| 2 | tablespoons | Cracked pepper |
| 2 | tablespoons | Butter |
| Parsley shallots | ||
| ½ | cup | Dry white vermouth |
| 2 | tablespoons | Butter |
Directions
SAUCE
Steaks:
Dry steaks thoroughly on paper towels; rub with tablespoon of oil.
Press pepper into each side of steaks with heel of hand. Let steaks stand for an hour or two, allowing flavor to penetrate the meat.
Saute steaks on each side in 1 tablespoon of hot oil and butter.
They are cooked medium rare when they feel slightly resistant to finger and when faint pearling of red juices appears at surface.
Remove steaks to hot serving platter. Prepare sauce and pour over steaks. Garnish with parsley, if desired.
Sauce:
Spoon out excess fat from skillet. Combine cornstarch and beef bouillon. Combine bouillon mixture, minced onions, and vermouth in skillet. Simmer, scraping up meat drippings with wooden spoon, until sauce has thickened. Remove from heat. Swirl in butter and pour sauce over steak.
_To Market, To Market_ The Junior League of Owensboro, Kentucky 1984, 1986 ISBN 0-9611770-0-4 Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-11-95