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Pepper Steak (Entrecote au Poivre) | Pepper Steak (Entrecote au Poivre) Recipes | Pepper Steak (Entrecote au Poivre) Recipe

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Pepper Steak (Entrecote au Poivre)

2 lb sirloin steak, 1 1/2" thick

2 tsp coarsely ground black pepper

1 tsp cornstarch

1 1/2 tsp salt

1/2 cup canned beef bouillon, undiluted or beef consomme

1/2 cup brandy

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Slowly heat a large heavy skillet until very hot. Trim fat from steak and melt the fat in the skillet. Rub all sides of steak with 1 teaspoon of the pepper. Sear the steak, over high heat in hot fat, about 2 minutes on each side or until well browned. Reduce heat to medium, pan broil the steak 8-10 minutes on each side for medium rare. Meanwhile in a small saucepan, combine cornstarch and remaining ingredients, stirring until smooth. Bring to a boil, stirring constantly, remove from heat. Place steak on a heated platter and keep warm. Reserve 2 tablespoons of the pan drippings and drain the rest. Return reserved drippings to pan, stir in consomme mixture. Bring to a boil then simmer for 5 minutes. Pour over steak and serve.

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