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Recipe Name: Ariel's Peppercorn Steak (or Steak Au Poivre) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 1

8 to 12 oz New York Sirloin
1/4 Cup(s) Olive oil
1/4 Cup(s) Teriyaki sauce
2 Tablespoon(s) Worcestershire sauce
Coarsely Crushed Peppercorns
Red wine
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.

Nutrition (calculated from recipe ingredients)
Calories: 570
Calories From Fat: 478
Total Fat: 54g
Cholesterol: 0mg
Sodium: 3094.2mg
Potassium: 445.2mg
Carbohydrates: 18.3g
Fiber: <1g
Sugar: 13.6g
Protein: 4.4g

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