Steak au poivre

Steak au poivre

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 steaks
1 tablespoon coarsely cracked black pepper
2 teaspoons oil
4 teaspoons butter
a dash tabasco, (optional)
a dash worcestershire sauce
lemon juice
2 tablespoons brandy, (optional)
chopped parsley
chopped chives

Method

  1. Sprinkle both sides of each steak with pepper and press well into the meat with the heel of your hand. Let stand for 30 minutes. Heat the oil in a heavy-based frying pan and, when the pan is hot, add the steaks and cook until well browned on one side. Turn the steaks and cook until brown on other side. Continue to cook until done to taste. Put 1 teaspoon of the butter on each steak and add the sauces and lemon juice, to taste. Warm the brandy, if using, ignite and pour over the meat. Sprinkle with the parsley and chives and serve at once. For a creamy sauce, swirl about 2 tablespoons cream with the pan gravy.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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