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)
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.
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.