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Recipe: A Different Steak Au Poivre
Similar Categories: Different, Steak, Poivre
1 lb top sirloin steak, cut 1 inch thick, boneless
2 tb black peppercorns, crushed
3 tb butter, or margarine
1/4 c shallots, or onion, minced
2 ts hot pepper sauce
3 tb gin
Directions:
Cut steak into 4 equal portions, and press the peppercorns evenly into
both sides. Heat 1 1/2 tb. butter in a large skillet over medium heat
until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to
desired doneness, turning once. Remove to a warm platter.
Add the shallots to the skillet; cook 2 minutes, stirring frequently.
Stir in the pepper sauce. Add the gin; carefully ignite with a match. When
flames die out, remove from the heat, swirl in remaining butter until
melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap peas.
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