Quick and easy dish to make for company.  Add some roasted potatoes and salad to complete the meal.  Works out just fine without the wine sauce, too.

 

Steak Au Poivre

 

Recipe By     : Fine Cooking 3/99

Serving Size  : 4    Preparation Time :0:25

Categories    : French                           Main Dish

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  32      Oz            Beef Sirloin Steaks -- 3/4 in. patted dry

                        Salt

   3      Tbsp          Black Peppercorns -- coarsely ground

                        Olive Oil

   1      C             Red Wine

   4      Tbsp          Butter -- sliced

 

Heat the oven to 500°F.  Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.  Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.  When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minutes.  (If pan is small, work in batches.)  Flip the meat over and put the skillet in the oven.  For medium-rare steaks, roast for 3 min.  for 6-oz. steaks; 4 min. for 8 oz. steaks.  Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.  Transfer the steaks to a warm plate and tent with foil.

 

With a spoon, remove any fat from the skillet.  Put the skillet back on the burner and heat to medium high.  Add the wine and cook until it's reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon.  Whisk in the butter a slice at a time, whisking until completely melted.  Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.

 

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