Sirloin or New York steaks, filet mignon take it to the next flavor level.
PEPPER STEAK in Mushroom Sauce / serves 2
ING 2 5-6 oz cuts of beef (sirloin, New York or ...your choice of beef) 2 tb veg oil or clarified butter
2 tb moreorless crushed black peppercorns 2 oz sliced mushrooms 2 oz brandy, 4 oz au jus (or strong beef stock) 2 oz h/cream
METHOD Heat veg oil on med-high. Pound steak very lightly (unless you are using hamburger), then roll in fresh peppercorns.
Sear in hot skillet, turn to sear other side; cook to desired doneness, lowering heat to prevent burning.
Remove to plate; loosely foil to keep warm
SAUCE Add mushrooms to skillet;sauté 30 seconds. Deglaze and flambe with brandy, scraping bottom of pan.
Add au jus or beef stock; reduce to half volume. Add heavy cream and reduce til sauce coats spoon.
SERVE Plate beef, pour sauce in ribbon pattern, at an angle, across beef (do not coat entire top of steaks)
SIDES of french fries, roasted red potatoes or garlic mashed potatoes, steamed carrots or asparagus.
