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Forget about having to go to an fancy up scale restaurant to be served Steak au Poivre when you can make your own Peppercorn Sauce at home in less than 20 minutes.
makes 4 servings
Ingredients
1/4 cup finely chopped shallots
1 oz. Butter (1/4 stick)
1 Tb. Cracked black (or green) peppercorn
1/2 cup red wine (Use a good table wine)
8 fl. oz. demi-glace *
2 Tb. finely chopped parsley
Pepper to taste
*We recommend trying 1 1/2 oz of Demi-Glace reconstituted in 8 fluid ounce of hot water.
Preparation
Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add peppercorns and red wine, and reduce to an essence (approx. 2-3 minutes).
Add the demi-glace and stir with a whisk until glace is dissolved. Add water and simmer until the sauce is thick enough to coat a spoon.
Blend in chopped parsley and serve over broiled steaks. Sauce is best over strip steaks (approx. 8-12 oz.) with all fat trimmed. Steaks can be either pan fried, broiled, or grilled, whatever your preference.
The amount of peppercorn may be varied to suit your personal taste.
Recipe submitted by Jim Catanich
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