Steak Au Poivre

Steak Au Poivre. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. Spread cracked peppercorns on a plate or in another shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer.

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Using your hands, press the seasoning into the meat to create an even coating. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks. Set each steak aside, peppercorn side up.

Taste the pan sauce and adjust the seasoning as desired.

Put steaks in a shallow dish and season well on both sides with salt.

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Gently shake pan until the flames die. Press the cracked peppercorns onto both sides of each steak. Sprinkle black pepper and Sichuan pepper evenly over steaks.

Judul: Steak Au Poivre
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Steve Numbersoz

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