Ariel's Peppercorn Steak (Or Steak Au Poivre)

Title:
Ariel's Peppercorn Steak (Or Steak Au Poivre)

Yield:
1 Servings

Categories:
Main
Dishes,
Meats




Ingredients:





          8 to 12 oz New York Sirloin


   1/4 c  Olive Oil


   1/4 c  Teriyaki Sauce


     2 tb Worcestershire Sauce


          Coarsely Crushed Peppercorns


          Red Wine


          Cream


          Cognac






 1) Combine olive oil, teriyaki and worcestershire sauces to form a marinade


    for the meat. Or, you may use a marinade recipe of your choice. Marinade


    the steak at least a few hours, or overnight in the fridge turning the


    meat occasionally. 2) Crush enough peppercorns to cover the steak on


 both sides. Put the


    crushed peppercorns on a cutting board and press the steak onto the


    peppercorns to coat. Do the same for both sides of the steak. 3) Heat a


 heavy skillet (preferably cast iron with grill lines) and plop the


    steak into it. Depending on the meat and the marinade, you may have to


 add


    a bit of oil. 4) Cook both sides evenly until the meat is medium rare,


 or to your


    liking. 5) Put the meat on a heated plate. Keep the liquid in the


 skillet and add


    some wine to deglaze the skillet. (ie collect all the remains into a


    sauce). Cook (fairly high heat) until the sauce thickens, stirring


    occasionally. 6) For more sauce, or Steak au Poivre la Creme, add cream


 and cook a


    little longer. Usually you need to do this to thicken the sauce. 7) Add


 cognac, cook some more. Sauce should always be thick. Pour sauce over


    steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve


 with Parisienne potatoes and carrots.