Pepper Steak

Photo by Tricia T.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 2

    tablespoons black peppercorns

  • 2

    teaspoons white peppercorns

  • 2

    teaspoons dried green peppercorns

  • 2

    teaspoons fennel seeds

  • 1 1/2 to 2

    -pd hanger steak, cut into 4

  • 2

    tablespoons unsalted butter

  • 2

    tablespoons vegetable oil

  • 3

    tablespoons chopped shallots

  • 1/2

    cup beef broth

  • 1/4

    cup plus 2 tablespoons heavy cream

  • 1/4

    cup Cognac or brandy

  • 2

    teaspoons Dijon mustard

  • Salt

Directions

In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and the peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Transfer to plates and cover to keep warm. Pour off excess fat from skillet and add shallots and 1/2 cup broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.

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