STEAK AU POIVRE
===============

Since the steak must be pan sauteed it is critical that a very tender
steak be used.  Best bets for this recipe is  individual tenderloin or
loin strip steak - 3/4 inch thick.trim steak and rub with hi quality
oil
1 tbsp oil and 2 butter, 1 tbsp of cracked pepper. rub1/2 teaspoon
pepper into each side of steak.  Let stand for a couple of hours so
pepper taste can penetrate.  Saute - do not overcook, really should be
medium rare for this recipe.

sauce: 2 tb  minced shallots or scallions
1/2 cup dry white vermouth
1 tsp cornstarch blended with 1/4 cup beef bullion
2 tb butter.


spoon out excess fat from skillet add all ingredients except butter.
cook  on fairly high heat until sauce begins to thicken - take off
heat and swirl in butter and pout over steak.