1) Combine olive oil, teriyaki and worcestershire sauces to form a marinade for the meat. Or, you may use a marinade recipe of your choice. Marinade the steak at least a few hours, or overnight in the fridge turning the meat occasionally. 2) Crush enough peppercorns to cover the steak on both sides. Put the crushed peppercorns on a cutting board and press the steak onto the peppercorns to coat. Do the same for both sides of the steak. 3) Heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it. Depending on the meat and the marinade, you may have to add a bit of oil. 4) Cook both sides evenly until the meat is medium rare, or to your liking. 5) Put the meat on a heated plate. Keep the liquid in the skillet and add some wine to deglaze the skillet. (ie collect all the remains into a sauce). Cook (fairly high heat) until the sauce thickens, stirring occasionally. 6) For more sauce, or Steak au Poivre la Creme, add cream and cook a little longer. Usually you need to do this to thicken the sauce. 7) Add cognac, cook some more. Sauce should always be thick. Pour sauce over steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve with Parisienne potatoes and carrots.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 1|
|Calories from Fat: 122 (40%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 3093.7mg||107 %|
|Potassium 436.2mg||11 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17.8g|
|Protein 4.3g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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