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Steak Au Poivre

Josh of Boulder, Colorado is having a difficult time getting his pepper to stick as well as needing a new recipe for his sauce...


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  • Any lean cut of meat
  • 1/2 TSP black peppercorns
  • 1/2 TSP Red peppercorns
  • 1/2 TSP green peppercorns
  • 1/2 TSP white peppercorns
  • 2 TSP fennel seed
  • 1 TSP olive oil
  • 1/4 Cup cognac
  • 1/2 Cup heavy cream
  • Salt to taste

Procedure:  Mash whole peppercorns using the bottom side of a pan.  Rub steak down with fennel and peppercorns and don't forget to season with salt. Sear meat to desired temperature and then set aside to rest.  Deglaze pan with cognac and reduce to au sec (almost gone).  Add in cream and reduce by half. Adjust seasonings and pour sauce on top of steak and enjoy!


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