Category: Main Course
Steak with Green Peppercorn Sauce - TastyPlanner.com
The tangy flavor of green peppercorns distinguishes the creamy sauce for this tender steak. You can buy the peppercorns canned (packed in salt water or vinegar) or dried; the recipe works well with either kind, though the canned type will be slightly softer.
2 pounds tender boneless beef steak
1 tablespoon margarine
1 tablespoon olive
6 tablespoons brandy, warmed
1/2 cup minced shallots
2 tablespoons canned green peppercorns, rinsed and drained
3/4 cup whipping cream
1 tablespoon dijon mustard
1 tablespoon dry tarragon
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. add meat and cook, turning once, until well browned on both sides and done to your liking; cut to test (6 to 8 minutes for rare).
3. Move pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Transfer meat to a serving dish and keep warm.
4. Add shallots to pan; cook over high heat, stirring, until shallots are soft, about 2 to 3 minutes. Add peppercorns, cream, mustard and tarragon. Bring to a boil; boil, stirring, until large, shiny bubbles form and sauce is slightly thickened, about 3 to 4 minutes. Stir in any accumulated meat juices from serving dish. Season with salt and pepper; pour over meat.
Makes 4 to 6 servings.