Pepper Steak My Way!
This classic, creamy French pepper sauce, with juicy steaks is a match made in heaven. And just with a few ingredients.
Makes: 4 servings
Time : 25 minutes
Total Time: 30 minutes
INGREDIENTS (4 servings)
6-to 8-ounces boneless medallion steaks, such as filet mignon
2 ounces whole black pepper corn
3 Tbsp vegetable oil
2 Tbsp Cognac (Best) or Brandy
3/4 Cup chicken or beef broth
3/4 Cup of heavy cream or 3/4 cup of Dijon mustard
2 Tsp of heavy cream (if using mustard or Dijon using cream)
DIRECTIONS
1 Crack peppercorn into rough halves and quarters. Best is to wrap the peppercorns in a clean kitchen towel to contain them. Use a large mallet, meat pounder, or skillet to crush them.
2 Spread cracked peppercorns on a plate and firmly press each side of the steak into the pepper to encrust it in an even layer. Set each steak aside. Reserve any remaining cracked peppercorns.
3 In a large stainless steel or cast iron skillet, heat oil over medium-high heat until shimmering. Add steaks, and cook until peppercorns are well toasted, about 3 minutes. Carefully turn steaks, trying not to break the peppercorns crust, until steaks are well seared on both sides. Remove from heat.
4 Transfer steaks to a rimmed baking sheet, cover with foil and allow the steaks to rest 8 to 10 minutes.
5 In the same sauce pan, add Cognac or brandy and flambe, let it simmer until the alcohol cooks out. Add chicken/beef broth and bring to a simmer, stirring and scraping up any browned bits. Whisk in cream or Dijon mustard, the simmer, stirring often, until sauce has reduced enough to glaze a spoon. Whisk in mustard or cream. Salt to taste.
6 Arrange steaks on plates and pour sauce on top. Best serve with French fries, mashed potatoes, or any sides of your liking.
CHEF TIPS:
This recipe gives you the option of using either heavy cream or Dijon mustard, depending on what you have available, I myself prefer to use Dijon mustard instead of cream, it is much lighter and healthier. Both are really good.
STELLA
