GRILLED STEAK AU POIVRE

Grilled Steak Au Poivre image

Provided by Jackie 6

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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4 rib eye steaks, 3/4-inch thick
1 1/2 teaspoons olive oil
1 teaspoon salt
3 -4 tablespoons peppercorns, coarsely cracked
2 tablespoons butter
4 shallots, minced
2 tablespoons cognac or 2 tablespoons brandy
1/3 cup dry red wine
3 tablespoons heavy cream
1 1/2 cups beef gravy, canned or homemade
salt & freshly ground black pepper, to taste

Steps:

Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.

Nutrition Facts : Calories 373.2, Fat 16.1, SaturatedFat 8.2, Cholesterol 33.3, Sodium 1152.1, Carbohydrate 57, Fiber 20.2, Sugar 0.8, Protein 12.3