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Steak au Poirve
Recipe by: Chef John V., A Good Cooking
History: A classic French Steak preparation. I recommend using a very
good quality steak. The Certified Angus Beef brand, available at most major
markets is a good choice. If you go to a butcher, you could also ask for
"USDA Prime Grade"---it's the best you and buy, although very expensive!
Description: Steak coated with crushed black peppercorns in a rich red
wine-brandy and shallot gravy.
Serving size: 1
Preparation time: about 15 minutes
12 ounce boneless sirloin strip steak, trimmed of fat and grizzle
1 pinch salt
1 tbsp. black peppercorns, crushed
1 tbsp. butter
1 tbsp. Shallots, chopped fine
1/4 cup red wine, full bodied like cabernet sauvignon
1 ounce brandy
2 ounce demi-glace
1 tbsp. butter
4-5 sprigs watercress
1 tsp. chives, chopped
Saut to desired doneness with 1 tablespoon of butter over medium-high
heat in a heavy bottom pan, (4 minutes on each side will be about
medium-rare) remove from pan and let rest while you make the sauce. Using
the same pan; remove the fat, if any, add the shallots and swirl with a
spoon. Remove the pan from the burner, add the red wine and brandy quickly,
then return to the burner. This is done so the alcohol that is evaporating
doesn't explode in your face. Reduce the wine/brandy mixture to almost a
syrup then add demi-glace, butter and saut ed steak. Heat the steak in the
sauce one minute, add a few drops of water to keep the sauce fluid, adjust
taste with salt if needed. Garnish with generous sprigs of watercress.
Sprinkle the steak with chopped chives.