Recipe by the late James Beard
For: Omaha Steaks Strip Sirloins
Ingredients:
2 Boneless Strip Sirloins or filets, thawed
1 Tbsp. coarsely ground pepper
Oil
1/3 cup Armagnac, Cognac or Burbon, warmed
Cream or half and half or butter or some combination
The pepper for steak au poivre must be crushed in a mortar, cracked with a rolling pin or whirled in a blender to make rather course pieces. Do not be afraid to use a generous amount. Freshly crushed pepper is not hot.
Procedures:
About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heel of your hand. Gauge about ½ Tbsp per steak.
In a heavy skillet, heat 1 tsp. oil.
Sear steaks on both sides very quickly over high heat.
Reduce heat and cook to desired doneness.
Quickly flame steaks with the warm liquor.
Remove steaks to a hot platter, rinse pan with 1 tsp. of the same liquor.
Blend in cream or butter into sauce and thicken a bit.
Serve and pour over steaks.
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