Steak Au Poivre

1. 1

   The pepper corns must be crushed, preferably with a mortar.

2. 2

   Allow about 1/2 TBS per steak.

3. 3

   About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heal of your hand or fingers.

4. 4

   In a heavy skillet, heat a very small amount of oil.

5. 5

   Sear the steak on both sides very quickly over high heat.

6. 6

   Reduce the heat and cook to preference.

7. 7

   When the steaks are done, quickly flame with the warm cognac.

8. 8

   Remove the steaks to a hot platter, rinse the pan with a touch of the same cognac and pour over the steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.