| | Steak Au Poivre
2 steaks, 1 inch thick
1 tablespoon of black pepper, coarsely ground
3 tablespoons of sherry
1 tablespoon of butter
1/2 teaspoon of Kitchen Bouquet
1 teaspoon of arrowroot
1 tablespoon of water
salt, to taste
Firmly press pepper into steak. Pour sherry on a plate and dredge steaks through sherry (reserve sherry). Grill steaks 3 minutes per side for medium rare. To make sauce, melt butter over medium heat. Add reserved sherry (hopefully some pepper fell in) and Kitchen Bouquet. Mix water and arrowroot thoroughly. While mixing, pour into sauce. Stir constantly until sauce thickens. Add salt if needed. Pour sauce over steak and serve. Serves 2. |
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