Main Dish Recipes- Chaurice - Zwiebelkuchen (Onion Pie)

Web www.bigmamasrecipes.com

French Steak (Steak au Poivre)

Kitchen Collection - Factory Outlet Prices Cook's Gadgets and More Cookware Corelle Dinnerware

Ingredients:
2 to 4 teaspoons whole black peppercorns
4 beef top lion or strip steaks, cut 1 inch thick (2 ¼ pounds)
¼ cup butter or margarine
¼ cup chopped shallots or green onions
1 beef bouillon cube
3 tablespoons brandy

Directions

Coarsely crack peppercorns with mortar and pestle or in metal mixing bowl with bottom of a bottle. Place one steak on waxed paper.

Sprinkle with ¼ to ½ teaspoon cracked peppercorns; rub over meat and press in with heel of hand. Turn steak and repeat. Continue with remaining steaks.

In a 12 inch skillet melt 2 tablespoons butter. (Electric skillet 325 degrees). Cook with over medium-high heat to desired doneness, 11 to 12 minutes for medium. Season with salt. Transfer to hot serving plate; keep hot.

Cook shallots in remaining 2 tablespoons butter till tender but not brown, about 1 minute. Add bouillon cube and 1/3 cup water; boil rapidly over high heat 1 minute, scraping up browned bits from pan. Add brandy; cook 1 minute more. Pour over steaks.

Serves 4