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Name: Steak Au Poivre
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Salt; 1/2 c Half and half cream; 1 tb Clarified Butter; ; 3/4-inch thick; 2 Tenderloin steaks; 4 ounces; 2 ts Fresh ground black pepper;; 2 Sprigs watercress; 3 tb Cognac; (1 1/2 ounces); 2 tb Dijon mustard

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INGREDIENTS

1/4 ts Salt
1/2 c Half and half cream
1 tb Clarified Butter
; 3/4-inch thick
2 Tenderloin steaks; 4 ounces
2 ts Fresh ground black pepper;
2 Sprigs watercress
3 tb Cognac; (1 1/2 ounces)
2 tb Dijon mustard

INSTRUCTIONS

Rub salt and ground black pepper over both sides of the steak. In a saute pan melt butter over high heat. When pan becomes very hot add steaks. Turn only once and cook to desired degree of wellness. (Approximately 3 minutes per side for mediumrare, depending on exact thickness.) Add Cognac to pan, let sit for five seconds and then light a match to it. (Flame should burn out after approximately 10 seconds. If flame continues to burn, put it out by placing a lid on the pan.) Remove steak from pan (leaving drippings in the pan) and reserve on a warm plate. Reduce heat to low and slowly stir cream and Dijon into the drippings. Stir and simmer for a couple of minutes until sauce gains some thickness. Place steaks on warmed serving plates. Pour sauce over steak. Recipe by: CHEF DU JOUR SHOW #DJ9281 - BOB BLUMER

NOTES

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Steak Au Poivre

1/4 ts Salt
1/2 c Half and half cream
1 tb Clarified Butter
 ; 3/4-inch thick
2 Tenderloin steaks; 4 ounces
2 ts Fresh ground black pepper;
2 Sprigs watercress
3 tb Cognac; (1 1/2 ounces)
2 tb Dijon mustard

Rub salt and ground black pepper over both sides of the steak.    In a saute pan melt butter over high heat. When pan becomes very hot add  steaks. Turn only once and cook to desired degree of wellness.  (Approximately 3 minutes per side for mediumrare, depending on exact  thickness.)    Add Cognac to pan, let sit for five seconds and then light a match to it.  (Flame should burn out after approximately 10 seconds. If flame continues  to burn, put it out by placing a lid on the pan.)    Remove steak from pan (leaving drippings in the pan) and reserve on a warm  plate.    Reduce heat to low and slowly stir cream and Dijon into the drippings. Stir  and simmer for a couple of minutes until sauce gains some thickness.    Place steaks on warmed serving plates. Pour sauce over steak.        Recipe by: CHEF DU JOUR SHOW #DJ9281 - BOB BLUMER

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 1 servings

Calories: 227
Calories from Fat: 173 (76%)

Amt Per Serving		% DV

	Total Fat 19.2g	26 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1.2g
Cholesterol 52.4mg		16 %
Sodium 751.7mg		26 %
Potassium 259.8mg		7 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 7g
Protein 6.4g		9 %
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.

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Calories per serving: 227

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