French Pepper Steaks

Cooking With Nick Stellino
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Ingredients:

1 1/2 tablespoons whole black peppercorns
2 (8 ounce) New York steaks, 1 1/2 - 2 inches thick
1/2 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon butter
2 garlic cloves, thickly sliced
3 tablespoons finely chopped shallots or white onion
2 tablespoons chopped fresh Italian parsley
1/4 cup brandy
1/2 cup Beef Stock
1 teaspoon soft butter mixed with 1 teaspoon flour

Serves 2

Printable Version

Place the peppercorns on a cutting board and crush them with the bottom of a heavy pan (place the pan over the peppercorns and press down). Sprinkle the steaks with 1/4 teaspoon of the salt and then press each side in the crushed peppercorns so they are evenly coated.

Heat the vegetable oil in a large saute pan set on high heat until sizzling, about 2 minutes. Place the steaks in the pan and reduce the heat to medium-high. Cook 1 1/2 inch steaks for 3-4 minutes per side for medium-rare, and 2 inch steaks for 5-6 minutes per side for medium-rare. Remove the steaks to a plate and set aside. Discard the oil from the pan.

Add the butter, garlic, shallots or onion and parsley to the same pan set on medium-high heat and cook, stirring, until shallots or onion become translucent, about 1 minute. Add the beef stock and the remaining salt, bring to a boil and cook until reduced by half, about 2 minutes. Remove the pan to the heat and stir until thickened, about 1 minute. Transfer the steaks to serving plates, top with the sauce and serve.

Chef's Tip:

If you would like to prepare this dish for four people, simply double all the ingredients and cook the steaks and the sauce in two pans.

Wine Suggestion - Pinot Noir