Steak Au Poivre

Possibly my most favourite steak recipe in the whole wide world. Because it combines two of my favourite things: steak and a sauce that is so ridiculously delicious, it’s just wrong. Look, I don’t mean to go out on a limb here, but this really is one of the best steak recipes you’ll ever make and should definitely be on your weekly roster. It’s simple, easy, tastes divine and is perfect for just about any occasion you can think of: valentine’s day dinner, weeknight dinner, steak nights (is that a thing? It should be a thing!), game nights, just about any night you can think of. I cook this to a perfect-medium rare and then serve it with some roasted asparagus and mashed potatoes, but you could serve it with scalloped potatoes or even a potato gratin, if you’d like! Serve hot, preferably with a glass of red wine and you’re golden!

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1 pound beef, sirloin tip top sirloin steak, cut 1 inch thick, boneless
2 tablespoon black peppercorns crushed
3 tablespoon butter or margarine
1/4 cup shallots or onion, minced
2 teaspoon red hot pepper sauce (e.g. Tabasco)
3 tablespoon gin
3/4th cup fresh cream


Cut steak into 4 equal portions, and press the peppercorns evenly into both sides.
Heat 1 1/2 tablespoons 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 the fresh cream and pour the sauce over the steaks. Serve hot with a side of your choice.

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Categories: Beef Steak

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