Brandy two-pepper beef steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | To | |
| 1½ | pounds | Sirloin steak; 1\" thick |
| 1 | teaspoon | Black peppercorns; crushed |
| 1 | tablespoon | Olive oil |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Brandy |
| 1 | tablespoon | Dijon mustard |
| ¼ | teaspoon | Worcestershire sauce |
| 1 | tablespoon | Green peppercorns; drained |
Directions
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.
Recipe By : Simply Delicious Posted to MC-Recipe Digest V1 #318 Date: Tue, 26 Nov 1996 19:57:40 -0800 From: Diane Lamere <dlamere@...> NOTES : I used freeze dried green peppercorns, and the results were very good.