STEAK****Pepper Steak

By Unblond1

12/12/13 - This is a great way to do filet. Dan still likes his with A-1 so just coat the steak as per the recipe and make the sauce just for yourself.

Ingredients

• 1 1 12 filet from Tarini's, about 12 oz.
• 1 1 1 tsp. peppercorns (Sarawak recommended), crushed (use mortar and pestle)
• 1 1 1 tsp. EVOO
• 1/2 1/2 1/2 tbsp. unsalted butter
• 1 1 1 oz. cognac or brandy
• 2 2 2 tbsp. heavy cream or creme fraiche

Preparation

Step 1

Remove the steak from the fridge about 1 hour before cooking.

Coat both sides of the steak with the peppercorns and sea salt, patting to make it adhere.

Preheat the oven to 350.

Heat a copper-bottomed pan over medium high heat and add the oil and butter. When hot, add the steak and sear both sides for about 2 minutes each. Place the pan in the oven and cook for 6 minutes (timed).

Remove the pan from the oven and set the steak on a plate to keep warm. Return the pan to medium heat and when hot, add the brandy. You can flame it or not flame it - up to you. Once the brandy has reduced, stir in the cream and cook until thickened to sauce-like consistency.

Cut the steak across the grain in thinnish slices and fan out on two plates. Nap mine with the sauce and serve.


Around my French Table - Bistrot Paul Bert Pepper Steak