Steak au poivre myrtlewood
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Black Peppercorns |
| 1 | teaspoon | White Peppercorns |
| 1 | teaspoon | Green Peppercorns |
| 1 | teaspoon | Fennel Seeds |
| 2 | Sirloin Strip Steaks | |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Vegetable oil |
| 3 | tablespoons | Heavy Cream |
| 2 | tablespoons | Calvados Boulard |
Directions
Crush all peppercorns and fennel seeds between waxed paper with bottom of cast iron skillet. Pat steaks dry and coat both sides with peppercorn mixture.
In a heavy skillet, heat butter and oil over moderate heat until hot but not smoking. Cook steaks four to five minutes each side for medium rare. Season steaks with salt and transfer to heated individual platters.
Pour off excess fat and add cream and Calvados. Boil mixture, scraping up browned bits, until sauce thickens enough to coat back of spoon; season with salt. Spoon sauce over steaks and serve immediately.