Brandy Two-Pepper Beef Steak
Keys: Beef Main Dish Meats Con Alcoholic
Yield: 2 Servings
Ingredients:
1/2 x To
3/4 lb Sirloin steak, 1" thick
1/2 tsp Black peppercorns, crushed
1/2 tbl Olive oil
1 1/2 tbl Butter
1 1/2 tbl Brandy
1/2 tbl Dijon mustard
1/8 tsp Worcestershire sauce
1/2 tbl Green peppercorns, drained
Method:
Wipe steak dry. Press black pepper onto both sides of steak. Place
skillet over medium-high heat. Spread olive oil over bottom of pan. Add
steak. Cook, uncovered, until meat is browned on both sides but still
pink in the center, about 4 to 5 minutes on each side.
Pour brandy over meat and ignite. When flames subside, transfer meat to
carving board. Cover to keep warm.
Turn heat to low. Add butter, mustard, Worcestershire, and green
peppercorns to juices in pan. Whisk until well blended. Whisk in meat
juices that have accumulated in the hollows of the carving board.
Cut meat into thin slices and arrange on serving plate. Spoon sauce over
meat.
NOTES : I used freeze dried green peppercorns, and the results were very
good.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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