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Ariel's Peppercorn Steak (Or Steak Au Poivre)

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      Title: ARIEL'S PEPPERCORN STEAK (OR STEAK AU POIVRE)
 Categories: Main dish, Meats
      Yield: 1 Servings
 
      1 x  8 to 12 oz New York Sirloin
    1/4 c  Olive Oil
    1/4 c  Teriyaki Sauce
      2 tb Worcestershire Sauce
           Coarsely Crushed Peppercorns
           Red Wine
           Cream
           Cognac
 
  1) Combine olive oil, teriyaki and worcestershire sauces to form a
  marinade
     for the meat. Or, you may use a marinade recipe of your choice.
  Marinade
     the steak at least a few hours, or overnight in the fridge turning
  the
     meat occasionally. 2) Crush enough peppercorns to cover the steak
  on both sides. Put the
     crushed peppercorns on a cutting board and press the steak onto the
     peppercorns to coat. Do the same for both sides of the steak. 3)
  Heat a heavy skillet (preferably cast iron with grill lines) and plop
  the
     steak into it. Depending on the meat and the marinade, you may
  have to add
     a bit of oil. 4) Cook both sides evenly until the meat is medium
  rare, or to your
     liking. 5) Put the meat on a heated plate. Keep the liquid in the
  skillet and add
     some wine to deglaze the skillet. (ie collect all the remains into
  a
     sauce). Cook (fairly high heat) until the sauce thickens, stirring
     occasionally. 6) For more sauce, or Steak au Poivre la Creme, add
  cream and cook a
     little longer. Usually you need to do this to thicken the sauce.
  7) Add cognac, cook some more. Sauce should always be thick. Pour
  sauce over
     steak and optionally flambe in cognac (Steak au Poivre Flambe).
  Serve with Parisienne potatoes and carrots.
 
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