- A good cut of beef Striploin of tenderlion.
- cracked black pepper (enough to coat the steakes)
- demi of beef stock
Dredge the steak in the black pepper and press the pepper on to the steak
In a sautee pan on high heat add one ounce of oil and sautee the steak to the 70% of the desierd temp. add the shallotts and flame with the brandy add the cream and the demi finsh the steak. Remove the steak form the heat and let the sauce reduce to the desiered consistancy. A variation uses green onions added at the end
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Submitted By: Timothy Banning
Steak au poivre (pepper steak)