Caren's Pepper Steak
Meat & potatoes takes on a new meaning with this bistro style entree. You can purchase five blend peppercorns whole, as described in the recipe.
Ingredients:
6 New York strip loins (about 8 ounces each)
1/2 cup five blend peppercorns
2 tbsp. butter
2 tbsp. olive oil
1/3 cup brandy
3 shallots, minced
2 cloves garlic, minced
2 tbsp. Dijon mustard
3/4 cup beef stock
1/2 cup heavy cream
Sea salt to taste
1/2 cup five blend peppercorns
2 tbsp. butter
2 tbsp. olive oil
1/3 cup brandy
3 shallots, minced
2 cloves garlic, minced
2 tbsp. Dijon mustard
3/4 cup beef stock
1/2 cup heavy cream
Sea salt to taste
Method:
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Trim any excess fat fro the steaks. Placed the peppercorns in a plastic bag and crush them with a rolling pin, or grind them in your pepper grinder (coarse). Press the crushed peppercorns into the steaks, a little or a lot, depending on how spicy you like it.
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Heat a cast iron pan over medium heat. Add the butter and the oil. When hot, add the steaks and cook for 3 to 4 minutes per side, turning only once. Remove the steaks from the pan and keep warm.
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Add the shallots a garlic to the pan and sauté until they become soft. Pour in the beef stock, increase the heat to high and reduce the liquid by half. Whisk in the mustard.
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Pour in the brandy and continue to simmer. Pour in the cream and let the sauce simmer until it becomes thick. Adjust the seasoning with sea salt.
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Add the steaks to the sauce briefly. If you prefer your meat well done, keep the steaks in the sauce for 5 more minutes. Place the steaks on your plate and ladle the extra sauce over top. This goes perfect with home fries!!!
Serves 6.
