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    You are in: Home / Australian / Grilled Steak Au Poivre Recipe
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    Grilled Steak Au Poivre

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Jackie #6's Note:

    Entertain outdoors this summer. This is a great recipe for doing just that.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 rib eye steaks, 3/4-inch thick
    • 1 1/2 teaspoons olive oil
    • 1 teaspoon salt
    • 3 -4 tablespoons peppercorns, coarsely cracked

    CREAMY COGNAC SAUCE

    Directions:

    1. 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. 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. 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. 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. 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.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

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    Nutritional Facts for Grilled Steak Au Poivre

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 373.2
     
    Calories from Fat 145
    38%
    Total Fat 16.1 g
    24%
    Saturated Fat 8.2 g
    41%
    Cholesterol 33.3 mg
    11%
    Sodium 1152.0 mg
    48%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 20.2 g
    80%
    Sugars 0.8 g
    3%
    Protein 12.2 g
    24%

    The following items or measurements are not included:

    rib eye steaks

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