Steak au Poivre Port-au-Prince

[Webgal]

Culinary Arts Institute

2 tablespoons peppercorns
8 beef sirloin steaks(4 pounds), about 2 inches thick
2 tablespoons peanut oil
2 tablespoons butter
1 onion, minced
Salt to taste
1/2 cup dry white wine
1/4 cup beef stock
3 tablespoons butter
2 tablespoons chopped parsley
1/4 cup amber rum

1. In a mortar, pound the peppercorns until coarsely crushed. With the heel of the hand, press peppercorns into the meat.

2. Heat oil, 2 tablespoons butter, and onion over high heat in a large skillet. Sauté steaks in the fat until meat is as done as desired. Season with salt. Transfer meat to a warm platter and keep hot.

3. Pour wine and stock into the skillet over high heat to deglaze. Add the remaining butte and parsley. Pour mixture over the meat.

4. Warm rum, ignite it, and pour it, still flaming, over the steak. Serve immediately.


8 servings