Subj: Beef Au Poivre
Beef Au Poivre
1 pkg. (6 oz.) Pepperidge Farm Wild Rice & Mushroom
2 T. butter or margarine
1 1/4 lbs. boneless sirloin steak, cut in 1 1/2 inch
1/2 t. cracked black pepper
2 t. freeze-dried chives
2 t. lemon juice
2 t. Worchestershire sauce
3 T. brandy or cognac
3 C. hot cooked baby carrots or other favorite vegetable
Prepare stuffing according to package directions.
Meanwhile, in large skillet, melt butter over medium-high
heat. Add beef tossed with
pepper and brown well on all sides (do not over-fill
skillet; cook in 2 batches if
necessary). Stir in chives, lemon juice and worchestershire,
mixing well. Add brandy
and heat through.
Remove skillet from heat and carefully flame the brandy.
Stir in carrots. To serve,
arrange stuffing on platter; top with beef, carrots