Bistro Peppered Steak
This delicious bistro peppered steak reminds me of sitting in the paris at a wonderful street cafe enjoying lunch. If you’ve never had your steak prepared this way, you’re in for a treat!
Ingredients
2 beef steaks, your choice
1/2 cup brandy
8 tbsp butter
2 shallots finely chopped
1/2 cup white wine
1 cup beef stock
1/2 cup cream
Salt and freshly crack pepper to taste
Olive oil
Instructions
1
Salt and pepper both sides of the steak to taste.
2
Heat a large saute pan on the stove and add enough oil to lightly coat the bottom of the pan.
3
Add the steaks to the pre-heated pan and cook on each side for 3-4 minutes.
4
When the steaks have about 1 minute to finish cooking, pour in the brandy, being carefully it doesn’t ignite on you unless you want to flambé them and reduce the cognac.
5
Remove the steaks and set them aside while you finish the sauce.
6
Add the butter to the pan and add the chopped shallots. Sauté for a couple of minutes and pour the white wine in and reduce by half. Pour in the beef stock and make sure the pan has been completely deglazed. Reduce once again by about 75 percent. Add the cream, stir and reduce by half once more. Adjust salt/pepper and remove from the heat.
7
Dip the steaks in the sauce to re-heat them and serve with the sauce. I like to serve boil small potatoes and carrots on the side with this.
Tags:
chefbryan
