Pavés de Rumsteak au Poivre Vert

by Michelle on November 6, 2008

This weeks recipe for Whisk Wednesdays is Pavés de Rumsteak au Poivre Vert or Pepper Steak which is one of my favorites. Although one of my favorites, I’ve never made it and it’s so easy and fun!

I thought I had all the ingredients but when I went to get the cream I knew I was in trouble. I had less then 1/4 c. of cream so had to substitute 2% milk. But even with this small substitution the steak was delicious. I served it with steamed, buttered broccoli and roasted potatoes. YUMMY!!

Pavis de Rumsteak au Poivre Vert

Recipe adapted from Le Cordon Blue at Home

2 TBL green peppercorns
6 sirloin steaks abt 6 oz each
Salt
1 TBL vegetable oil
2 TBL butter
3 TBL cognac (I used brandy)
3/4 c. brown veal stock (I subbed my own beef stock)
3/4 c. heavy cream

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Shari November 6, 2008 at 10:19 pm

    I loved this too! 2% is a good sub – less rich and still tasty.

  • Natashya KitchenPuppies November 6, 2008 at 10:58 pm

    Oh yeah, that is a dinner! Your man must have been thrilled to be served that steak. The spuds and broccoli are perfect with it. :)

  • Gloria November 7, 2008 at 2:48 pm

    Dear Michelle I love your Blog !!! I want to ask you if I may post your recipe of Shrimp Linguine, of course telling is your recipe, I have a Blog in English/ Spanish my name is Gloria and blog is http://www.canelakitchen.blogspot.com please tell me what you think, I love your recipe. Gloria

  • giz November 9, 2008 at 2:05 pm

    So simple and soooo good.

  • Kayte November 14, 2008 at 12:44 am

    Oh, I want to make this all over again…that peppercorn sauce was so very good. Yours looks excellent…very nice.

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