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Title: Steak Au Poivre
Categories: Beef, Citrus
Yield: 1 Serving

1 Sirloin steak; 1 1/2" thick
1/2 c Whole peppercorns
Tallow or suet
Salt
Melted Butter
Lemon Juice

Crush handfuls of whole peppercorns by spreading evenly
on a board, covering with a dish towel, and crushing with
a rolling pin. Pound pepper into each surface of steak,
which has been lightly brushed with oil.

Wrap steak loosely in waxed paper or plastic film;
refrigerate several hours or overnight. *DO NOT SALT*.
Allow steak to stand at room temperature before cooking.

Heat heavy skillet red hot; coat with a little tallow. Sear
steak on each side for 3 minutes. Remove skillet from heat.
Salt steak; place in a moderate oven (350ºF/175ºC). Roast
for 20 to 25 minutes for rare.

Spread with lemon butter, made by blending melted butter and
lemon juice to taste.

Serves: ME

Source: Dirty Dave's Kitchen

Uncle Dirty Dave's Kitchen

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... "Progress is impossible without change." -- George Bernard Shaw
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