Steak au Poivre

Ingredients

• 1 lb porterhouse or sirloin steak
• 1 tsp cracked peppercorns
• 2 tbsp olive oil
• 2 tbsp cognac
• salt to taste

Method

1. Trim off the fat. Cover one side with cracked pepper, pushing it into the meat so that it adheres. Turn the steak over and repeat the peppering on the other side.
2. Heat the oil in a cast-iron pan till very hot and add the steak. Cook about 3 minutes for each side over medium-high heat for rare steak, 4 minutes each side for medium-rare. Remove the steak to a heated platter.
3. Deglaze the pan by placing over low heat and adding the cognac. Scrape up the particles of meat and juice and stir well for 2-3 minutes. Pour over the steak and salt to taste.

Notes

From The 3-Ingredient Cookbook by Sondra J. Stang. Serves 2.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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