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A Different Steak Au Poivre

Yield: 4 Servings

Ingredients and directions for this recipe

BARB DAY
1 lb Top sirloin steak; cut 1"
- thick, boneless
2 tb Black peppercorns; crushed
3 tb Butter; or margarine;
- divided
1/4 c Shallots; or onion, minced
1/2 ts Hot pepper sauce
3 tb Gin

Preparation time: 20 minutes
Cut steak into 4 equal portions, and press the peppercorns evenly
into both sides. Heat 1 1/2 tb. butter in a large skillet over
medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140
degrees) or to desired doneness, turning once. Remove to a warm
platter.
Add the shallots to the skillet; cook 2 minutes, stirring
frequently. Stir in the pepper sauce. Add the gin; carefully ignite
with a match. When flames die out, remove from the heat, swirl in
remaining butter until melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap
peas. (If Densie is coming to dinner, skip the peas!)

See also:
Previous recipe A Different Sauerbraten
Next recipe A Dilly-of-an-onion Bread (a B M)

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