A Different Steak Au Poivre

Brethren, I wish it were more common, I wish it were universal, with all [Christians] to have family prayer. We sometimes hear of children of Christian parents who do not grow up in the fear of God, and we are asked how it is that they turn out so badly. In many, very many cases, I fear there is such a neglect of family worship that it’s not probable that the children are at all impressed by any piety supposed to be possessed by their parents.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Meats	4	Servings

INGREDIENTS

1	lb	Top sirloin steak, cut 1"
		thick boneless
2	T	Black peppercorns, crushed
3	T	Butter, or margarine
		divided
1/4	c	Shallots, or onion minced
1/2	t	Hot pepper sauce
3	T	Gin

INSTRUCTIONS

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

A Message from our Provider:

“Down in the mouth? It’s time for a faith lift”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 203 Calories From Fat: 95 Total Fat: 10.8g Cholesterol: 17.1mg Sodium: 263.5mg Potassium: 45.9mg Carbohydrates: 14.5g Fiber: 3.4g Sugar: <1g Protein: 7.1g