INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 570
Calories From Fat: 478
Total Fat: 54g
Cholesterol: 0mg
Sodium: 3094.2mg
Potassium: 445.2mg
Carbohydrates: 18.3g
Fiber: <1g
Sugar: 13.6g
Protein: 4.4g