Steak Au Poivre (Steaks With Crushed Peppercorns)
steaks, cream, wine, butter, shallots, peppercorn
Ingredients
40 ounces shell steaks salt 1 tablespoon peppercorn, coarsely crushed 3 tablespoons vegetable oil 5 teaspoons butter 2 tablespoons shallots, finely chopped 1/2 cup dry white wine 1/2 cup heavy cream
Directions for Steak Au Poivre (Steaks With Crushed Peppercorns) Recipe
Sprinkle the steaks with salt on both sides. Season with the peppercorns and press into steaks so they adhere.
Heat oil in a heavy skillet over high heat until almost smoking. Add steaks and cook about 3 minutes and turn. Cook about 2 minutes, or longer, if you prefer them well done; remove to a platter and keep warm.
Pour off fat from skillet, then add 2 teaspoons butter. Add shallots and cook, stirring, until wilted. Add wine and cook, while stirring, until wine is almost evaporated. Add cream and cook 1 minute. Swirl in remaining butter and pour gravy over steaks.
Read the full directions on Food.com
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