Steak Au Poivre



	Steak Au Poivre main dish, beef, french 1 single peppercorns; handfull 1/4 cup butter 1 teaspoon worchestire 1 1/2 tablespoon mustard 2 tablespoon lemon juice 2 oz brandy Press the steak into the crushed peppercorns, working it into both sides of the meat. Brown the meat on both sides, in an uncovered pan on high heat. Reduce the heat and cook to desired temperature, then remove and hold warm while preparing the sauce. In the same pan melt the butter with the remaining ingredients, excluding the brandy. when all ingredients are combined and bubbling add the steak. Now you have two options, first increase the heat and continue to cook the mixture, add the brandy and flambe. Reduce and serve warmed or you can remove meat after flambing, reduce heat a little, add half and half, reduce mixture again and pour over steak. Both are excellant, it just depends if you want a cream sauce or a simple reduction. Hope you enjoy it! FROM: CINDY TICHY (XGMF35B)