Steak Au Poivre with red wine shallot Marmalade
2 Tbs black peppercorns cracked medium
2 Tbs pink peppercorns cracked medium
1 Tbs kosher salt
4 (10 ounce) steaks rib eyes work great.
Red wine Marmalade
2 Tbs of butter
2 Tbs extra virgin olive oil
1 Tbs brown sugar
2 cups shallots (sliced thin)
2 cups red wine
1 Tbs thyme
Salt and Pepper to taste
Combine pepper and salt on a plate. Coat the steaks with the mixture. In a heavy sauce pan on med high melt the butter along with the oil and sugar. Add the shallots turn down the heat and caramelize (about 10 minutes.) Add the wine and turn the heat to some and reduce by3/4. Add thyme and re-season. Cook steaks till desired doneness. Top each with the marmalade.
Recipes prepared at Tiger Mountain Winery on 6/24/2006 by Chef Fred and the whole gang. Thanks again Leckie.