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Steak Pierre

Source of Recipe


Unknown






List of Ingredients



• 12 ounces beef tenderloin
  
• Kosher salt and freshly ground black pepper
  
• 2 Tbsp flour
  
• 1 Tbsp olive oil
  
• 4 Tbsp vermouth
  
• 3 Tbsp Lea & Perrins Worcestershire sauce
  
• 3 Tbsp lemon juice
  
• 1 clove garlic, finely chopped
  
• 4 Tbsp cold butter, cut into bits
  
• 2 Tbsp chopped parsley
  






Instructions



1. Cut the beef into four rounds and pound these into 1/4-inch-thick filets. Season the filets generously with salt and pepper. Sprinkle the flour over one side of the seasoned steaks and shake off the excess.
   
   
2. Put a large black iron frying pan over high heat and add the olive oil, swirling the pan to coat the inside. Place the filets, floured side down, in the hot pan and cook 3 minutes. Add the vermouth, Worcestershire sauce, lemon juice, and chopped garlic. Turn the filets and cook one minute longer.
   
   
3. Move the steaks to warm plates and let the pan juices boil for a few seconds longer to become concentrated. Whisk in the butter and parsley, and pour the sauce over the steaks. Serve at once.
   
   Serves 2