Steak with Green Peppercorn Sauce
The tangy flavor of green peppercorns distinguishes the creamy sauce for this tender steak. You can buy the peppercorns canned (packed in salt water or vinegar) or dried; the recipe works well with either kind, though the canned type will be slightly softer.
1 1/2 to 2 pounds tender boneless beef steak, cut 1 to 1 1/2-inches thick
1 tablespoon butter or margarine
1 tablespoon olive or vegetable oil
6 tablespoons brandy, warmed
1/4 to 1/2 cup minced shallots
1 to 2 tablespoons canned green peppercorns, rinsed and drained; or 1 to 2 tablespoons dried green peppercorns
3/4 cup whipping cream or creme fraiche
1 tablespoon Dijon mustard
1 tablespoon dry tarragon
Salt and ground black pepper
- Trim fat from steak or score fat to prevent meat from curling as it cooks
- Melt butter in oil in a wide frying pan over medium-high heat. add meat and cook, turning once, until well browned on both sides and done to your liking; cut to test (6 to 8 minutes for rare).
- Move pan into an open area, away from exhaust fans and flammable items. Add brandy and ignite; shake or tilt pan until flame dies. Transfer meat to a serving dish and keep warm.
- Add shallots to pan; cook over high heat, stirring, until shallots are soft, about 2 to 3 minutes. Add peppercorns, cream, mustard and tarragon. Bring to a boil; boil, stirring, until large, shiny bubbles form and sauce is slightly thickened, about 3 to 4 minutes. Stir in any accumulated meat juices from serving dish. Season with salt and pepper; pour over meat.
Makes 4 to 6 servings.