Steak Au Poivre Myrtlewood Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Black Peppercorns,
1 tsp: White Peppercorns,
1 tsp: Green Peppercorns,
1 tsp: Fennel Seeds,
2: Sirloin Strip Steaks,
1 tbsp: Butter,
1 tbsp: Vegetable oil,
3 tbsp: Heavy Cream,
2 tbsp: Calvados Boulard,
Directions:
Crush all peppercorns and fennel seeds between waxed paper with
bottom of cast iron skillet. Pat steaks dry and coat both sides with
peppercorn mixture.
In a heavy skillet, heat butter and oil over moderate heat until hot
but not smoking. Cook steaks four to five minutes each side for
medium rare. Season steaks with salt and transfer to heated
individual platters.
Pour off excess fat and add cream and Calvados. Boil mixture,
scraping up browned bits, until sauce thickens enough to coat back
of spoon; season with salt. Spoon sauce over steaks and serve
immediately.
Source from luhu.jp
bottom of cast iron skillet. Pat steaks dry and coat both sides with
peppercorn mixture.
In a heavy skillet, heat butter and oil over moderate heat until hot
but not smoking. Cook steaks four to five minutes each side for
medium rare. Season steaks with salt and transfer to heated
individual platters.
Pour off excess fat and add cream and Calvados. Boil mixture,
scraping up browned bits, until sauce thickens enough to coat back
of spoon; season with salt. Spoon sauce over steaks and serve
immediately.
Source from luhu.jp