STEAK AU POIVRE VERT
Steps:
- 1.Cook your choice of steak in butter and oil according to your preference. 2..When meat is cooked, add brandy to pan and set aflame! NOT under exhaust fan! Shaking pan until flame dies. 3.Remove meat from pan and keep warm under foil. 4.Add shallots to pan; cook over high heat, stirring until soft(2 to 3 minutes) 5.Measure peppercorns into a small strainer; quickly rinse under cold water and drain. 6.Add peppercorns to pan along with cream, mustard, tarragon and any accumulated steak juices. 7.Boil over high heat. stirring until shiny bubbles for (3 to 4 minutes). 8.Season meat with salt and pepper to taste and spoon sauce over meat. 9.(If flank steak is used, thinly slice at an angle across the grain before topping with sauce.) 10.Wonderful with a Full-bodied "Bordeaux"
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Nicholas Bryant
[email protected]Yum!
Andrej Janicijevic
[email protected]I made this dish last night for a dinner party, and it was a hit! Everyone raved about how delicious the steak was and how well it paired with the sauce. The green peppercorns were a nice touch, and they added a unique flavor that I hadn't experience
Asmaa Hegazy
[email protected]This steak au poivre vert recipe was an absolute delight! The combination of the tender, juicy steak with the creamy, flavorful sauce was simply divine. The green peppercorns added a delightful pop of flavor and a touch of heat that balanced perfectl