Julee Rosso, Sheila Lukins

New Basic Steak au Poivre

Preparation info

  • 2

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Shell strip steak, that juicy and tasty cut, seared quickly with green and black peppers, as the French have taught us. A dash of Cognac softens the aggressiveness of the pepper. For a treat, serve Red Pepper and Ginger Marmalade alongside.

Ingredients

  • 1 boneless shell strip steak (about 1 pound)
  • 4 teaspoons green peppercorns in brine, drained

Method

  1. Trim the steak, and cut it into two thick medallions. Using the side of a heavy cleaver, pound the medallions to flatten them slightly.
  2. Press ½ teaspoon of the green peppercorns into each side of the steaks.
  3. Sprinkle the cracked black pepper on a plate, and coat the steaks with the pepper.
  4. Melt the butter in a medium-size heavy skillet, and