Brandy and Peppercorn Steak
If adding the brandy and igniting it is alittle too much rish for you. Reduce the brandy by half and stir it in when making the sauce.
INGREDIENTS:
2 lbs tender boneless beef steak
1 tbs butter
1 tbs olive oil
6 tbs brandy, warmed
1/2 cup minced shallots
2 tbs canned green peppercorns, rinsed and drained
3/4 cup light cream
1 tbs Dijon mustard
1 tbs dry tarragon
1 pinch Salt and ground black pepper
DIRECTIONS:
1. Trim fat from steak or score fat to prevent meat from curling as it cooks.
2. Melt butter in oil in a wide frying pan over medium-high heat.
3. Add meat and cook, turning once, until well browned on both sides and done to your liking.
4. Move pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite.
5. Shake or tilt pan until flame dies. Transfer meat to a serving dish and keep warm.
6. Add shallots to pan and cook over high heat, stirring, until shallots are soft, about 2 to 3 minutes.
7. Add peppercorns, cream, mustard and tarragon. Bring to a boil.
8. Boil, stirring, until large, shiny bubbles form and sauce is slightly thickened, about 3 to 4 minutes.
9. Stir in any accumulated meat juices from serving dish. Season with salt and pepper, then pour over meat.
Prep: 20 minutes
Cook: 30 minutes
Serves: 4