Carne / Beef
Steak Au Poivre
1 tablespoon seasoned pepper 2 teaspoons seasoned salt 1 (2 1/2 lb.) beef sirloin, roast or steak, 2 inches thick 2 tablespoons butter 2 tablespoons olive oil 1/4 cup dry white wine 2 tablespoons beef consomme or bouillon 1/4 cup cognac or brandy Press seasoned pepper and seasoned salt into both sides of steak with back of spoon. In large skillet, heat butter and oil. Add steak; cook 8 to 10 minutes on each side or to desired doneness, adding more oil, if necessary. Remove steak from skillet to serving plate; set aside. Reduce heat to low. Add wine and consumme to skillet; heat until warmed. Turn off heat. Remove skillet from heat. Add cognac or brandy; carefully ignite. Pour flaming sauce over steak. Serve immediately.
