Grilled Steak Au Poivre
"Entertain outdoors this summer. This is a great recipe for doing just that."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 rib eye steaks, 3/4-inch thick
- 1 1⁄2 teaspoons olive oil
- 1 teaspoon salt
- 3 -4 tablespoons peppercorns, coarsely cracked
-
CREAMY COGNAC SAUCE
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm from Ohio & my husband's from Oklahoma. We met & married in Washington, DC. Soon we moved to Oklahoma & lived there for 20 years, raising our 2 daughters. John is an electrical engineer & we had our own consulting firm there. In 1996, a year after our youngest graduated from high school, John took a job with an international company, & I retired. We took to the road. We lived in Puerto Rico, Panama, Texas, Montana, Pennsylvania, Massachusetts, Colorado & California. We'd be in each place about 6 to 8 months while he built a substation, then we'd be off again. We loved it. We'd be somewhere long enough to get the local feel, but not long enough to get bored. Montana & Massachusetts were our favorites, so about 2 years ago, when the time came to settle down, John went job hunting again. Not many engineering jobs in Montana so Massachusetts won the prize...Us.
We love it here, especially all the history. The only drawback is both our daughters live in Seattle (about 3500 miles away). Thank heavens for telephones & email. Airplanes keep us together, but it's a long flight. We figure someday we'll have to move out there, but hopefully not for quite a few years.
I have always enjoyed cooking & used MicroCook for many years. I have thousands of recipes in that program. In fact when I got a new computer, the guru that assembled it for me had to figure a way to get it on to my new computer. I also have tons of cookbooks...just ask my husband. They take up 3 bookcases.
I hope you enjoy any of my recipes that you try, but I know everyone's taste is different. I love reading the reviews & trying new stuff. Sometimes it goes over big & sometimes it becomes a one-shot meal.
<img src="http://i605.photobucket.com/albums/tt137/cathrineq/ZWT-TM1.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
