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Source: Houston Junior League Cookbook

Steak au Poivre
Try this great tasting beef dish for dinner.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 8-12 minutes
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2-2 1/2 pounds boneless sirloin steak, cut 1-inch thick
Coarse black pepper
4-6 tablespoons butter
3 tablespoons olive oil
1/3 cup meat stock
1/4 cup dry white wine
2 tablpesoons Cognac

Divide steaks into 4 equal pieces. Trim excess fat. Press ground pepper into steaks on both sides, adding just a pinch of salt to each side. Brown steaks quickly on both sides in butter and olive oil. Reduce heat and cook to desired degree of doneness. Place on a hot, buttered platter. Add stock, wine and Cognac to skillet. Stir thoroughly, correct seasoning, and pour over steaks.

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