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Steak au Poivre
A great dinner in a hurry.

Cook: 20 minutes
Servings: Serves 4

1 lb. boneless beef top sirloin steak, cut 1 inch thick

2 Tbsp. black peppercorns, crushed

3 Tbsp. butter or margarine, divided

1/4 cup minced shallots or onion

1/2 tsp. hot pepper sauce

3 Tbsp. gin

	Cut beef steak into 4 equal portions; press peppercorns evenly into both sides.
	Heat 1-1/2 Tbsp. butter in large skilet over medium heat until bubbly. Cook steaks 10-12 minutes for rare (140°F) or to desired doneness, turning once. Remove to warm platter.
	Add shallots to skillet; cook 2 minutes, stirring frequently. Stir in pepper sauce. Add gin; carefully ignite with match. When flames die out, remove from heat, swirl in remaining butter until melted.
	Pour over steaks.

Need help with this recipe? Go to: Pan Fry/Saute

Recipes and Cooking Data Courtesy of the Texas Beef Council