Steak aux Trois Poivres
This intriguing dish violates at least two laws Americans have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine using only coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns.

Ingredients


  • 4 sirloin or New York strip steaks, at least 1 inch thick

  • 2 tablespoons black peppercorns, coarsely crushed*

  • 1 tablespoon white pepper powder

  • 1 tablespoon green peppercorns, crushed*

  • 1 teaspoon salt

  • 4 tablespoons butter

  • 1/4 cup Worcestershire sauce

  • 1 teaspoon hot pepper sauce

  • 1/4 cup brandy

* Wrap the peppercorns in a cloth and crush them with a pestle. Grinding them in a peppermill makes the pepper too fine.



Instructions


Coat both sides of the steaks with the crushed peppercorns and the white pepper. Press the pepper into the steak with a blunt instrument and leave the steaks out, uncovered, at room temperature, for at least one hour.

Sprinkle the salt in a large skillet and heat until the salt begins to turn brown. Sear the steaks on each side quickly. Add the butter and cook the steaks for one minute on each side. Add the Worcestershire sauce and the hot sauce and cook another 1 to 3 minutes per side, depending on the thickness of the steaks and the doneness desired. Pour the brandy over the steaks, wait 10 seconds, and then set aflame. When the flame goes out, remove the steaks to a serving platter. Reduce the remaining liquid in the skillet and serve it over the steaks. The steaks should be served rare.

Variation: For a heavier sauce, add 1/4 cup cream after removing the steaks from the skillet.

Serving suggestion: This main dish is excellent when served with a fresh spinach salad and twice-baked potatoes.

Servings
4
Servings
4