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A Different Steak Au Poivre

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Beef Meat


  • 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!)
Source: Beef Industry Council
From Gemini's MASSIVE MealMaster collection at