What’s for Tea
Steak au Poivre, wilted spinach, and rice pilaf.
Steak au Poivre
2 lb. strip steak
Black peppercorns, cracked
butter
1 small onion, sliced
1/2 c. beef stock
Cognac or Brandy
Saute onions in butter until soft, remove. Sprinkle steaks generously with peppercorns. Cook steaks to desired doneness and remove to hot platter. Return onions to the skillet, add stock and cognac. Allow to reduce by half, pour over steaks. You can finish with a bit of cream, if you like a heavier sauce, also lovely with sauteed mushrooms of any type. Serve with wilted greens and rice.
Delish! Almost as good as Steak Diane, shich is my all-time fave. Shich?? Holy cow, I must have had a little too much brandy for myself!
