Steak AU Poivre

RECIPES

STIR-FRY BEEF AND BROCCOLI (CONT.)

Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes. Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until beef is done. Remove meat and keep warm. Add vegetables. Cover and cook

3 minutes or until vegetables are crisp tender.Stir mid-way through cooking. Reduce temperature to 250° F. Blend meat into vegetables.Stir broth mixture then pour over meat and vegetables. Heat, stirring,until broth is hot and thickened. Serve over rice.

2 teaspoonsblack peppercornsor mixture	1 tablespoonbutteror margarine
of black,green and pink peppercorns	1 green onion,sliced
1⁄2 to 3⁄4-lb. bonelesssteak,(1 strip or sirloinsteak)	3 tablespoonsbourbonor beef broth
	3 tablespoonswater

Place peppercorns in plastic bag. Crack peppercornswith rolling pin or mallet. Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet temperatureto 300° F. Add steak and cook, 7 minutes per side for medium-rare, or until desired doneness. Remove steak from skillet and keep warm.

Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef broth and water; pour over green onions. Allow to cook, stirring constantly, about 2 minutes or until sauce has thickened slightly.Cut steak into serving portions.

Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks with sauce spooned over meat.

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