.%20I%E2%80%99d%20add%20to%20her%20reasoning%20that%20it%20is%20also%20one%20more%20thing%20that%20makes%20it%20seem%20like%20it%E2%80%99s%20too%20much%20trouble%20to%20prepare,%20and%20it%20would%20be%20a%20pity%20if%20pyrotechnics%20kept%20anyone%20from%20enjoying%20this%20on%20a%20regular%20basis.%3C/p%3E%3Cp%3EEnjoy.%3C/p%3E%3Cp%3ESteak%20au%20Poivre%3C/p%3E%3Cp%3ECrush%20the%20peppercorns%20(do%20not%20grind)%20in%20a%20mortar%20with%20a%20pestle,%20in%20a%20bowl%20with%20a%20heavy%20object,%20such%20as%20a%20wine%20bottle,%20or%20in%20a%20plastic%20bag,%20using%20a%20heavy%20skillet.%20A%20hammer%20would%20work,%20too.%20Remember,%20however,%20that%20the%20idea%20is%20to%20have%20crushed%20peppercorns,%20not%20powdered%20ones.%20Most%20peppercorns%20should%20range%20from%201/4%20to%201/8%20their%20original%20size.%3C/p%3E%3Cp%3ETrim%20the%20steak%20of%20excess%20fat.%20Sprinkle%20salt%20on%20both%20sides,%20and%20then%20press%20the%20crushed%20peppercorns%20into%20both%20sides.%20Heat%20the%20oil%20and%201%20Tbs.%20butter%20in%20a%20heavy%20saut%C3%A9%20or%20frying%20pan%20over%20high%20heat.%20When%20the%20pan%20is%20hot,%20put%20the%20steak%20in.%20Sear%20well%20on%20each%20side%20(about%201-1/2%20to%202%20minutes%20for%20side%20one,%20about%201%20minute%20for%20side%20two).%20Reduce%20heat%20to%20medium%20and%20cook%20steak%20to%20desired%20degree%20of%20doneness.%20Remove%20steak%20to%20a%20warm%20platter.%3C/p%3E%3Cp%3EAdd%20the%20shallots%20to%20the%20pan.%20Saut%C3%A9%20until%20transparent%20and%20beginning%20to%20color,%20stirring%20frequently%20to%20scrape%20up%20the%20drippings.%20Turn%20your%20face%20away%20from%20the%20pan%20as%20you%20pour%20in%20the%20cognac%20(to%20avoid%20the%20hot%20cloud%20of%20alcohol%20steam,%20as%20well%20as%20possible%20spatters).%20Stir%20to%20combine%20with%20shallots%20and%20drippings.%20Bring%20to%20a%20boil%20and%20let%20cook%20for%20a%20minute%20or%20two%20to%20evaporate%20the%20alcohol.%20Add%20the%20stock%20or%20broth%20and%20return%20to%20a%20boil.%20Boil%20for%20a%20minute%20or%20two,%20to%20reduce%20stock%20and%20thicken%20the%20sauce.%20Add%201%20Tbs.%20of%20butter,%20stirring%20to%20incorporate%20it%20into%20the%20sauce.%20Pour%20sauce%20over%20the%20steak%20and%20serve.%20Serves%202.%3C/p%3E%3Cp%3ENotes:%20You%20can%20cut%20a%20larger%20steak%20into%20individual%20portions,%20if%20you%20wish.%20My%20preference%20is%20to%20keep%20a%20larger%20steak%20whole,%20and%20then%20to%20slice%20it%20for%20serving,%20drizzling%20the%20sauce%20over%20the%20lovely,%20pink%20slices.%20However,%20this%20really%20only%20works%20if%20everyone%20likes%20their%20steak%20cooked%20the%20same%20way.%20If%20you%20have%20a%20range%20of%20degrees%20of%20cookedness%20being%20asked%20of%20you,%20then%20individual%20portions%20are%20definitely%20the%20way%20to%20go.%3C/p%3E%3Cp%3EAs%20for%20the%20mix%20of%20peppers:%20If%20you%20are%20using%20ordinary,%20no-name%20black%20pepper%20that%20has%20been%20sitting%20in%20a%20can%20on%20the%20grocer%E2%80%99s%20shelf%20for%20an%20indeterminate%20amount%20of%20time,%20it%20would%20probably%20be%20bland%20enough%20for%20you%20to%20survive%202%20Tbs.%20of%20black%20pepper%20alone.%20However,%20if%20(as%20I%20hope%20you%20will)%20you%20get%20good,%20fresh%20Indian%20black%20pepper,%20such%20as%20Malabar%20or%20Tellicherry,%20it%20could%20be%20overwhelming,%20as%20these%20are%20hotter%20and%20more%20flavorful%20than%20the%20most%20widely%20available%20grocery-store%20pepper.%20Hence,%20for%20a%20balance%20of%20flavor%20and%20heat,%20the%20mixture%20of%20peppercorns%20is%20ideal.%20And%20feel%20free%20to%20buy%20a%20pre-blended%20peppercorn%20mix%E2%80%94the%20Spice%20House%20has%20a%20great%20one,%20but%20so%20do%20other%20purveyors%20of%20spice.%3C/p%3E){kind=link}
While preparing to make pepper steak for an upcoming food blog entry of my own, I came across your blog. I live Palatine, Illinois and also travel the world quite frequently. I'm off to Turkey just after Easter. I love food, travel and writing about it. Glad you do too. Feel free to check out my blog if you have the time. http://cookingwithjulian.blogspot.com
Steak au Poivre
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