A Different Steak Au Poivre

Title:
A Different Steak Au Poivre

Yield:
4 Servings

Categories:
Meats,
Beef




Ingredients:




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     1 lb Top sirloin steak; cut 1"


          - thick, boneless


     2 tb Black peppercorns; crushed


     3 tb Butter; or margarine;


          - divided


   1/4 c  Shallots; or onion, minced


   1/2 ts Hot pepper sauce


     3 tb Gin






   Preparation time: 20 minutes


   Cut steak into 4 equal portions, and press the peppercorns evenly into


 both sides.  Heat 1 1/2 tb. 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 pour the sauce over the steaks.


   Serving suggestions:  Steamed fresh baby carrots and sugar snap peas. (If


 Densie is coming to dinner, skip the peas!)


 


   Source: Beef Industry Council


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini