| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lifetime tv, Life5 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
|
|
Salt to taste |
| 4 |
|
Shell steaks; also known as ny |
|
|
; strip |
| 4 |
tb |
Black peppercorns; crushed |
| 2 |
|
Shallots; finely diced |
| 1/2 |
c |
Dry red wine |
| 1/2 |
c |
Chicken stock; or beef stock |
| 1 |
tb |
Dijon mustard |
|
|
Salt and fresh ground pepper; to taste |
INSTRUCTIONS
STEAKS
SAUCE
How to Prepare the Steak Au Poivre:
1. Place the cracked peppercorns in a shallow dish. Season each steak with
salt and press one side of each steak into the peppercorns, coating
completely.
2. Heat the butter and oil in a 12-inch skillet over high heat. When the
butter-oil mixture begins to smoke, add the steaks, pepper-side-down and
cook until golden brown, about 1-2 minutes.
3. Turn the steaks over, reduce the heat to medium, and continue cooking to
desired doneness. Remove the steaks to a platter and cover.
How to Prepare the Sauce:
1. Turn the heat to high and add the shallots.
2. Cook until softened, 1-2 minutes; add the wine and, using a wooden
spatula, scrape up any brown bits from the bottom of the pan, reducing the
wine by half.
3. Add the stock and reduce by half.
4. Whisk in the mustard and season with salt and pepper. Pour over the
steaks and serve immediately. © 1997 Lifetime Entertainment Services. All
rights reserved.
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