Peppercorn Steak with Red Wine Sauce

In this recipe

Notta Pasta Rice Linguine

Peppercorn Steak with Red Wine Sauce

This is our version of the French ‘steak au poivre.’ In 30 minutes, you can make a restaurant style entrée that will delight your guests.

Yield

4 servings

Time

30 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Linguine
2 tablespoons black peppercorns
1 1/2 lbs flank steak or favorite cut
Coarse salt, such as Kosher
3 tablespoons butter, divided
2 teaspoons olive oil, divided
3 tablespoons minced shallots
2 large cloves garlic, minced
1/2 cup red wine (one you want to drink with dinner)
1/2 cup beef consommé (we used Campbell’s)
Minced parsley

Directions

1.	Put a large pot of salted water on to boil.
2.	Add peppercorns to a heavy zip lock plastic bag and crush with a rolling pin or hammer. Salt both sides of steak to taste and then sprinkle with peppercorns pressing into each side.
3.	Heat a large skillet with 2 tablespoons of butter and 1 teaspoon oil over a medium high heat. Add steak and pan-sear each side 4-5 minutes, or to desired doneness. Transfer steak to plate and cover.
4.	Add shallots and garlic to drippings in pan. Stirring, cook until garlic is just golden. Pour in wine and consommé. Boil until reduced by half. Add remaining tablespoon of butter and stir until melted.
5.	Meanwhile boil noodles according to box directions. Drain and toss with remaining oil and place on platter.
6.	Slice steak thinly on a diagonal across the grain. Place on top of noodles and pour red wine sauce over steak. Sprinkle with parsley and serve.