A very delicious way to serve an inexpensive cut of beef. This is a
classic French dish and is wonderful served with the French
Burgundy Salad with Poached Eggs and a bottle of your favorite red wine. Steak au Poivre is
French for steak with peppercorns.
Peppered Top Sirloin Steak - Steak Au Poivre Recipe
Recipe Type:
Beef,
Entree
Cuisine: French
Yields: 4 servings
Prep time: 5 min
Cook time: 8 min
Ingredients:
1 tablespoons coarsely-ground
pepper
2 cloves
garlic
, minced
2 teaspoons coarse
salt
2 teaspoons prepared horseradish
2 tablespoons
olive oil
2 pounds boneless top sirloin steak*
* New York strip steak may be substituted.
Preparation:
In a small bowl, mix together the pepper, garlic, salt, horseradish, and olive oil.
Place the steaks on a shallow dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days.
Turn the meat from time to time to coat both sides evenly.
Remove the steaks from the refrigerator an hour before cooking. When your are ready to grill, preheat barbecue grill.
Heat broiler. Broil steak approximately 3 to 4 minutes per side or until done to your preference using a
meat thermometer (see below).
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
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What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef
Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do),
rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital
meat thermometer.
 This is the type of cooking and meat thermometer that I prefer and use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the left. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
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When the steaks are done to your liking, remove from oven, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
Slice steak across grain into 1/4-inch slices. Place on a platter or individual dinner plates.
Makes 4 servings.
