BEEF AU POIVRE

Steak au poivre, the classic French dish served in bistros and elegant restaurants, goes for a stearn bath in the pressure cooker and emerges as moist, tender chunks of beef steeped in a peppery sauce. Serve this over mashed or oven-fried potatoes, along with a crisp green salad and a nice Burgundy wine.

SERVES: 6

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 2 pounds beef sirloin, cut into 1-inch pieces
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 garlic cloves, minced
• ½ cup brandy
• 2 cups beef stock or store-bought beef broth
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• ½ cup finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. Heat the oil in the pressure cooker over medium-high heat.
2. Sprinkle the beef evenly with the salt and pepper, add to the pressure cooker in batches, and brown, removing the pieces to a plate when done.
3. Return the browned meat to the pot, add the garlic and brandy, and bring to a boil.
4. Pour in the stock. Lock the lid in place and cook at high pressure for 15 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Bring the sauce to a boil.
7. In a small bowl, stir together the butter and flour to form a paste and whisk into the sauce.
8. Return the sauce to a boil, reduce the heat, and simmer for 2 minutes.
9. Stir in the parsley.
10. Serve immediately