Oster CKSTSKRM20 - Manual (Page 17)

English-17
R
ECIPES
S
TEAK
A
U
P
OIVRE
2 teaspoons black peppercorns 1 tablespoon butter or margarine
or mixture of black, green and 1 green onion, sliced
pink peppercorns 3 tablespoons bourbon or beef broth
1 ⁄
2
to 3 ⁄
4
-lb. boneless steak, 3 tablespoons water
(1 strip or sirloin steak)
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 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.