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From Dorothy McNett's recipes at www.dorothymcnett.com. This is called peppered steak due to the use of freshly ground peppercorns. If desired, add some finely diced chili peppers as you wish.
1 large Porterhouse, or 2 T bones, or 1 pound tenderloin
Generously sprinkle both sides of meat with the pepper and let stand at room temperature about 20 minutes. Heat heavy skillet over high heat and sprinkle the salt over the bottom. When the salt begins to toast a bit and the pan is really hot, add the meat and cook until well browned on bottom, about 2 - 3 minutes for medium rare. Turn. Reduce heat a little, and top each steak with about 1 tablespoon of the butter and sprinkle with your choice of sauce. Add the onions and cook until the steak is done to your liking, probably about 3 -5 minutes. Remove meat to platter. To pan on medium heat, add wine, stirring with heat resistant spatula bringing up the browned bits in the pan. Reduce the sauce over high heat, using figure 8 pattern with your spatula until you can see the outline in the pan. Add about 1 tablespoon butter and stir to melt but do not boil. Pour over the steaks and garnish with parsley.
Recipe created 1995-07-09.