Thursday, May 29, 2008

Steak au poivre (peppercorn steak)

Adapted from a recipe by Julia Child and Jacques Pepin

2 faux filet steaks (sirloin)
1 Tbsp cracked black peppercorns
pinch of salt
1 tsp butter
1 tsp olive oil butter

Sprinkle salt to taste on the top and bottom of the steaks then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

Heat the oil and the butter in a frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1 1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.

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