Ariel's Peppercorn Steak (Or Steak Au Poivre) (#1658)
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- 8-12 oz Sirloin Steak new york sirloin
- 1/4 cup Olive Oil
- 1/4 cup Teriyaki Sauce
- 2 tablespoons Worcestershire Sauce
- 1 Peppercorns coarsely crushed
- 1 Red Wine
- 1 Cream
- 1 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.