Recipe - Steak Au Poivre (Pepper Steak)

2 Serving size steaks
Butter to fry steaks in
3 tablespoon Butter
One half pt Fresh cream
1 teaspoon Prepared mustard
1 tablespoon Ketchup
Cracker black pepper
3 Glugs of Brandy
1 tablespoon Worcestershire sauce

Press the cracked black pepper into the steaks. Cook the steaks in the
butter in a skillet. When cooked to taste remove and keep warm in foil.

Remove all but 5 tablespoons of pan drippings. To this add the 3
tablespoons of butter, One half pint fresh cream stirring all the time until
well mixed. Add the 1 teaspoon of mustard and the 1 tablespoon ketchup.
Let simmer till slightly thicken, then add the 3 glugs of brandy (tip the
bottle of brandy and when you hear 3 glugs stop). Stir in the tablespoon
of worcestershire sauce.

Place the steaks into the mixtue, spoon the sauce over them until the sauce
is the consistency of table cream. Serve immediately.

Source: Paul Miller Pretoria, 1974
Posted to MMRecipes Digest V3 #264

Date: Thu, 26 Sep 1996 22:07:24 +0100

From: "femorgan" femorgan@iol.ie