Pepper Steak Recipe

Category		Entrees - Maindishes
Sub Category		Low-carb
Servings		4
Preptime		25 min.
Wine/Beverage Recommendations		Cabernet, Zinfandel

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


Instructions


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.


Serving Suggestions

Other cuts - flank, sirloin, potterhouse, filet.

Originally Submitted 4/9/2004


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