Steak au poivre or pepper
steak is a French dish that consists of a steak, traditionally a
filet mignon, coated with loosely cracked peppercorns and then
cooked.
After responding to a local grocery
store advertisement for 8 ounce boneless rib eye, I confessed to
being a little disappointed. The steaks that looked thick
pictorially, but were really not helped me decide to go with my
version of a French favorite. Only, as I had no peppercorns, I
elected to just use a little black pepper out of the can and go with
the flow. Also, since I'd decided to pretty much butcher this recipe,
I added some sliced onion and mushrooms that were flash grilled in a
frying pan with a bit of oil and some Worcestershire sauce.
The only cooking procedure I had to be
careful with was with the steak, due to its thinness. I placed it in
a tabletop convection oven set to broil for just 2 minutes on a side.
This left the center of the meat in a semi-rare state.
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