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Steak Au Poivre

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Steak Au Poivre



  • 1 steak (any size)

  • 2 oz. marsala

  • 2 oz. cognac

  • 4 oz. beef stock

  • 1 tsp garlic, chopped

  • 1 tsp chunky tomato

  • 1-2 oz. beurre manie (see recipe below)

  • peppercorns, crushed



Season one side of steak with peppercorns; grill; let rest.

Heat
all ingredients, except beurre manie in sauce pot; reduce by half. Shut
off heat and slowly add beurre manie in small pieces until sauce is
thickened slightly and glossy.

Serve over steak.

Beurre Manie



  • butter, softened

  • flour (equal parts)



Knead together.






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