BEEF Pepper Steak
Best Pepper Steak in N. America. Richard and Paul say so.
- 4 beef tenderloin steaks, about 2" thick is perfect.
- 1 clove garlic
- crushed black peppercorn
- 1/4 cup butter.
- 1/2 cup brandy
- 2/3 cup heavy cream
Cooking time 15mins
Rub garlic all over the meat. Sprinle with salt and rub in well. Crush the peppercorn coarsly, press and pat into surface of meat in a thin layer on all sides.
Heat a heavy skillet and melt in the butter. When butter stops frothing, sear the steaks on all sides until plump and rare with expanding juices. Use tongs to turn and seal each piece all over. Press in pepper that falls out.
Pour brandy over the meat, ignite and turn out. Remove steaks and keep hot with allowing them to overcook.
Raise hte glaze in the pan with a small dash of brandy. Stir in cream, taste and adjust as needed. Reduce heat and stir 3-4 mins until residual juices have blended