This is an easy dish that “can win the heart of any carnivore,” writes Diane Brown, author of “The Seduction Cookbook.”
Steak au Poivre With Pink Peppercorns
2 (8-ounce) filet mignon or sirloin steaks
1 tablespoon unsalted butter
1 shallot, minced fine
1/4 cup dry sherry
1 tablespoon pink peppercorns
1/4 cup heavy cream
1 tablespoon coarsely ground black pepper
Pinch of kosher salt
Heat broiler. Season steaks with course black pepper and salt on both sides. Place under broiler and cook for about 3 minutes on each side for medium rare doneness.
In a saucepan, melt butter until bubbling. Add minced shallots and cook until soft. Add sherry and pink peppercorns and reduce by half. Stir in cream, and simmer until sauce thickens.Place steaks on serving dishes and top with the peppercorn sauce. Serve.
Makes 2 servings.
Adapted from “The Seduction Cookbook: Culinary Creations for Lovers” by Diane Brown
Merci. Je ne connais pas le poivre de Kampot noir. Mais, si vous voulez cette poivre, il est ici: http://www.farmlink-cambodia.com/store/index.php. Il y a un poivre rouge aussi.
(Rough translation: Black Kampot pepper was recommended for this steak recipe. It’s considered to be of high quality for its flavor and finesse. The Cambodian pepper can be purchased from the above website, and a pink peppercorn is also sold there.)