Name: Steak Au Poivre
Ingredients: Peppercorns ; handfull; 1/4 c Butter; 1 ts Worchestire; 1 1/2 tb Mustard; 2 tb Lemon juice; 2 oz Brandy

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Main dish, Beef, French	2	Servings

INGREDIENTS

		Peppercorns ; handfull
1/4	c	Butter
1	ts	Worchestire
1 1/2	tb	Mustard
2	tb	Lemon juice
2	oz	Brandy

INSTRUCTIONS

Press the steak into the crushed peppercorns, working it into both sides of
the meat. Brown the meat on both sides, in an uncovered pan on high heat.
Reduce the heat and cook to desired temperature, then remove and hold warm
while preparing the sauce. In the same pan melt the butter with the
remaining ingredients, excluding the brandy. when all ingredients are
combined and bubbling add the steak. Now you have two options, first
increase the heat and continue to cook the mixture, add the brandy and
flambe. Reduce and serve warmed or you can remove meat after flambing,
reduce heat a little, add half and half, reduce mixture again and pour over
steak. Both are excellant, it just depends if you want a cream sauce or a
simple reduction. Hope you enjoy it! FROM: CINDY TICHY
(XGMF35B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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