Steak Au Poivre: Pepper Steak With Brandy Sauce

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SF Gate
Uploaded by: Carmela Berardi


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1 or 2 heavy skillets just large enough to hold the meat in 1 layer

A hot platter

2 tablespoons of a mixture of several kinds of peppercorns, or white peppercorns

2 to 2 1/2 pounds steak, 3/4 to 1 inch thick

1 1/2 tablespoons butter

1 1/2 tablespoons oil, more if needed


1 tablespoon butter

2 tablespoons minced shallots or green onions

1/2 cup stock or canned beef bouillon

1/3 cup Cognac

3 to 4 tablespoons softened butter

Sauteed or fried potatoes (optional)

Fresh watercress

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