Grilled Steak Au Poivre

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 rib eye steaks, 3/4-inch thick
• 1 1/2 teaspoons olive oil
• 1 teaspoon salt
• 3 -4 tablespoons peppercorns, coarsely cracked
• 2 tablespoons butter
• 4 shallots, minced
• 2 tablespoons cognac or 2 tablespoons brandy
• 1/3 cup dry red wine
• 3 tablespoons heavy cream
• 1 1/2 cups beef gravy, canned or homemade
• salt & freshly ground black pepper, to taste

Recipe

• 1 steak: prepare a hot fire. rub steaks lightly with oil & season with salt. spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
• 2 cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. serve with creamy cognac sauce.
• 3 sauce: in a large skillet, melt butter over medium heat. add shallots & cook just until softened but not browned, 1 to 2 minutes.
• 4 add cognac & standing back, ignite with a long-handled match. when flames subside, add wine & bring to a boil. continue cooking until liquid reduces by half, about 3 to 5 minutes.
• 5 whisk in cream & gravy & bring to a boil. cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. season with salt & pepper. serve with steak.