Steak Au Poivre

Recipe for the week of November 6, 1999 Courtesy of Chef Raymond Toups of the Rib Room

RECIPE
Steak Au Poivre

Rib Room Rotisserie Extraordinaire
Omni Royal Orleans 621 St. Louis St 70140 529-7045

4 8oz filet mignon steaks
2 tbl french shallots chopped
1 tbl five-peppercorns ground course
2 oz cooking oil
2 oz cognac
1 tbl butter
12 oz whippeing cream
4 oz demiglace
salt to taste

1. Salt and pepper steaks- season will with five peppercorns
2. Heat oil in pan over high heat and sear steaks till a dark "crust" appears on the outside. Turn and continue to cook until desired doneness.
3. Remove steaks from pan and hold in 200 degree oven while preparing sauce.
4. Pour off excess oil from pan, add butter and shallots - cook for one minute.
5. Add cognac and flame.
6. Add cream and reduce till thickened.
7. Add demiglace and finish with pepper and salt to taste.
8. Serve sauce over steaks.

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