Steak Au Poivre (Pepper Steak)

1 review, 4 star(s). 100% would make again

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"Excellent recipe, easy to make and quick, I left out the brandy as I dont drink but still tasted good !!!! "


3 Glugs Brandy
1 ts Prepared mustard
2 Serving size steaks
1/2 pt Fresh cream
3 tb Butter
1 tb Ketchup
Butter; to fry steaks in
1 tb Worcestershire Sauce
Cracked black pepper

Original recipe makes 2



Press the cracked black pepper into the steaks. Cook the steaks in the butter in a skillet. When cooked to taste remove and keep warm in foil. Remove all but 5 tablespoons of pan drippings. To this add the 3 tablespoons of butter, 1/2 pint fresh cream stirring all the time until well mixed. Add the 1 teaspoon of mustard and the 1 tablespoon ketchup. Let simmer till slightly thicken, then add the 3 glugs of brandy (tip the bottle of brandy and when you hear 3 glugs - stop). Stir in the tablespoon of worcestershire sauce. Place the steaks into the mixtue, spoon the sauce over them until the sauce is the consistency of table cream. Serve immediately. Source: Paul Miller - Pretoria, 1974 Posted to MM-Recipes Digest V3 #264 Date: Thu, 26 Sep 1996 22:07:24 +0100 From: "femorgan"

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Excellent recipe, easy to make and quick, I left out the brandy as I dont drink but still tasted good !!!!
uktalldude 6y ago

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