BARB DAY
1 lb top sirloin steak, cut 1 thick, boneless
2 tbsp black peppercorns, crushed
3 tbsp butter, or margarine; divided
1/4 cup shallots, or onion, minced
1/2 tsp hot pepper sauce
3 tbsp gin
A Recipe for
A Different Steak Au Poivre
He who lives by the sword eats with bloody hands. |
| Anonymous |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
This Recipe for A Different Steak Au Poivre is one of thousands in the Recipes-to-go Meat Cookbook.
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
If you enjoy this A Different Steak Au Poivre Recipe - you should enjoy the recipe collections you can find on the websites below:
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This is a recipe for A Different Steak Au Poivre from the recipe cookbook of Recipes-to-go (Meat)
An empty belly is the best cook. |
| Estonian Proverb |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Herb Tip |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Preparation time: 20 minutes
Cut steak into 4 equal portions, and press the peppercorns evenly
into both sides. Heat 1 1/2 tb. butter in a large skillet over
medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140
degrees) or to desired doneness, turning once. Remove to a warm
platter.
Add the shallots to the skillet; cook 2 minutes, stirring
frequently. Stir in the pepper sauce. Add the gin; carefully ignite
with a match. When flames die out, remove from the heat, swirl in
remaining butter until melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap
peas. (If Densie is coming to dinner, skip the peas!)
Source: Beef Industry Council
Serves: 4
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