Meat
and Poultry:
Steak
au Poívre
from
Atlanta
Cooknotes
INGREDIENTS:
4
(3/4-inch thick) boneless shell or sirloin steaks, trimmed
Salt,
to taste
4
tablespoons crushed peppercorns
6
tablespoons butter or margarine, divided
2
tablespoons vegetable oil
1
tablespoon chopped green onions or shallots
1/2
cup dry white wine
1
cup heavy cream
2
tablespoons Dijon mustard
1
tablespoon butter or margarine, melted
1
tablespoon all-purpose flour
1/4
cup brandy
1
tablespoon chopped parsley
TO
PREPARE:
Preheat
oven to 250 degrees. Sprinkle steaks with salt and firmly press peppercorns
into each side. In a skillet, heat two tablespoons butter and oil
over medium to medium-high heat. Sauté steaks 2 to 3 minutes
per side for medium-rare meat. Regulate heat so that meat is not
scorched. If steaks are too large for one skillet, divide ingredients
between skillets or cook in two batches. Transfer steaks to a warmed
platter and place in oven. Drain drippings from pan. Add onions
and wine to pan, cooking one minute. Stir in cream and mustard, bringing
to a boil. Combine melted butter and flour, blending well; stir into
sauce until smooth. Add brandy. Remove sauce from heat and
add four tablespoons butter, one at a time, rotating skillet until butter
is melted. Pour sauce over steaks, sprinkle with parsley, and serve.
SERVES
4
Copyright 1982 The Junior
League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of Atlanta
Cooknotes and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of Atlanta
Cooknotes, are returned to the community.
|
