cw (06/19/82)
Steak au poivre
Ingredients
4 lb boneless sirloin steak cut 11/2 inches thick
1&1/2 Tbl freshly cracked peppercorns
salt
Method
With a rolling pin or a mortar and pestle, crack enough
black peppercorns to make 11/2 tablespoons. Sprinkle half
the pepper over each side of the meat and press the pepper
firmly into the meat with the heel of your hand. Let the
meat stand and come to room temperature.
Rub the inside of a 12 inch cast iron frypan lightly with a
piece of suet cut from the steak, sprinkle with a thin layer
of salt, and put over high heat. When the salt begins to
brown and the pan is almost smoking, add the steak and cook
for 10 minutes. Turn and cook on the other side for 10
minutes. Do not puncture meat. Meat will be rare but not
bloody. Serve immediately.