Beef Recipes S-Z



 

Speedy Steaks au Poivre

Begin cooking these just before you are ready to serve the meal.

2 teaspoons cracked black pepper
4 (1-inch) tenderloin, Delmonico or strip steaks
1 tablespoon extra virgin olive oil
2 to 3 tablespoons brandy
1 tablespoon butter

Pepper steaks heavily, pressing into steaks.

Heat a large skillet until hot, then add olive oil. Brown steaks over medium-high heat, then turn to brown other side to desired doneness. Remove steaks to plates.

Deglaze skillet with brandy, and pour over each steak.

Melt butter in pan, and pour over each steak.