ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

STEAK AU POIVRE
(From Atlanta Cooknotes)

INGREDIENTS:

4 (3/4-inch thick) boneless shell or sirloin steaks, trimmed

Salt, to taste

4 tablespoons crushed peppercorns

6 tablespoons butter or margarine, divided

2 tablespoons vegetable oil

1 tablespoon chopped green onions or shallots

1/2 cup dry white wine

1 cup heavy cream

2 tablespoons Dijon mustard

1 tablespoon butter or margarine, melted

1 tablespoon all-purpose flour

1/4 cup brandy

1 tablespoon chopped parsley

TO PREPARE:

Preheat oven to 250 degrees. Sprinkle steaks with salt and firmly press peppercorns into each side.

In a skillet, heat two tablespoons butter and oil over medium to medium-high heat. Sauté steaks 2 to 3 minutes per side for medium-rare meat. Regulate heat so that meat is not scorched.

If steaks are too large for one skillet, divide ingredients between skillets or cook in two batches.

Transfer steaks to a warmed platter and place in oven. Drain drippings from pan. Add onions and wine to pan, cooking one minute. Stir in cream and mustard, bringing to a boil.

Combine melted butter and flour, blending well; stir into sauce until smooth. Add brandy.

Remove sauce from heat and add four tablespoons butter, one at a time, rotating skillet until butter is melted. Pour sauce over steaks, sprinkle with parsley, and serve.

SERVES 4

------------------------------------------------------------------------------

Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers. Its purpose is exclusively educational and charitable. All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.