Steak au poivre
recipe
Steak au poivre
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This traditional pepper steak gets zing from G&J Greenall's dry gin
Ingredients
- 1lb top sirloin steak, cut 1 inch thick, boneless
- 2 tbsp crushed black peppercorns
- 3 tbsp butter or margarine, divided into two portions
- 1/2 cup shallots, or onion, minced
- 1/2 tsp hot pepper sauce
- 3 tbsp G&J Greenall, Original London Dry Gin
Serves:
4
Preparation:
20
Total Time:
20min
Directions
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- Cut steak into equal portions and press the peppercorns evenly into both sides. Heat tbsp butter in a large skillet over medium heat until bubbly
- Cook steaks - minutes for rare (or longer for medium or well-done steaks), turning once halfway through the cooking time
- Remove to a warm platter
- Add the shallots to the skillet and cook for minutes, stirring frequently
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