Get Nick's E-Cookbooks for just
French Pepper Steaks
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
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.
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
©2015 Nick Stellino Productions