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Pepper Steak Recipe

   
 

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  1 Reviews | 5 out of 5
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     Pepper Steak

Pepper Steak

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





5 Out of 5 from 1 reviews

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