1 8 to 12 oz new york sirloin
1/4 cup olive oil
1/4 cup teriyaki sauce
2 tbsp worcestershire sauce
1 coarsely crushed peppercorns
1 red wine
1 cream
1 cognac
Directions
1) Combine olive oil, teriyaki and worcestershire sauces to form a
marinade
for the meat. Or, you may use a marinade recipe of your choice.
Marinade
the steak at least a few hours, or overnight in the fridge turning
the
meat occasionally. 2) Crush enough peppercorns to cover the steak
on both sides. Put the
crushed peppercorns on a cutting board and press the steak onto the
peppercorns to coat. Do the same for both sides of the steak. 3)
Heat a heavy skillet (preferably cast iron with grill lines) and plop
the
steak into it. Depending on the meat and the marinade, you may
have to add
a bit of oil. 4) Cook both sides evenly until the meat is medium
rare, or to your
liking. 5) Put the meat on a heated plate. Keep the liquid in the
skillet and add
some wine to deglaze the skillet. (ie collect all the remains into
a
sauce). Cook (fairly high heat) until the sauce thickens, stirring
occasionally. 6) For more sauce, or Steak au Poivre la Creme, add
cream and cook a
little longer. Usually you need to do this to thicken the sauce.
7) Add cognac, cook some more. Sauce should always be thick. Pour
sauce over
steak and optionally flambe in cognac (Steak au Poivre Flambe).
Serve with Parisienne potatoes and carrots.
Servings: 1 servings
Ariel's Peppercorn Steak (Or Steak Au Poivre) Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite feasible to follow the history of recipes back into history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. However, these, early recipes were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move on, there are two interesting books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that appears on menues today, but rather descriptions of the types of food cooked for the rich and wealthy people of those days. During the next few centuries, the wealthy families of the West competed with each other to serve the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes common in their social group. By the advent of the 20th century, recipe publications are in high demand, mostly due to increased literacy, people having increased leisure time and being a little richer. The revolution that is television brought us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Ariel's Peppercorn Steak (Or Steak Au Poivre) recipe.
