Title: A Different Steak Au Poivre
Categories: Meats, Beef
Yield: 4 Servings

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1 lb Top sirloin steak; cut 1"
- thick, boneless
2 tb Black peppercorns; crushed
3 tb Butter; or margarine;
- divided
1/4 c Shallots; or onion, minced
1/2 ts Hot pepper sauce
3 tb Gin

Preparation time: 20 minutes
Cut steak into 4 equal portions, and press the peppercorns evenly into
both sides. Heat 1 1/2 tb. butter in a large skillet over medium heat
until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to
desired doneness, turning once. Remove to a warm platter.
Add the shallots to the skillet; cook 2 minutes, stirring frequently.
Stir in the pepper sauce. Add the gin; carefully ignite with a match. When
flames die out, remove from the heat, swirl in remaining butter until
melted and pour the sauce over the steaks.
Serving suggestions: Steamed fresh baby carrots and sugar snap peas. (If
Densie is coming to dinner, skip the peas!)

Source: Beef Industry Council

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini