Steak with Green Peppercorn Sauce
• 1 1/2 to 2 pounds tender boneless beef steak or flank steak
• 1 Tbsp butter
• 1 Tbsp olive oil
• 6 Tbsp brandy
• 1/4 to 1/2 cup minced shallots or onion
• 1 to 2 Tbsp green peppercorns
• 3/4 cup heavy cream or crème fraiche
• 1 Tbsp Dijon mustard
• 1/2 Tsp dry tarragon
• Salt
1. Melt butter with oil.
2. Add meat and cook, uncovered, until browned on both sides and cooked
to
desired doneness (3-5 minutes per side for rare).
3. Add brandy to pan and set aflame, shaking pan until flame dies.
Remove
meat and keep warm.
4. Add shallots to pan; cook, stirring, until soft (2-3 minutes).
5. Rinse peppercorns under cold running water and drain.
6. Add peppercorns to pan along with cream, mustard, tarragon, and any
accumulated steak juices.
7. Boil over high heat, stirring, until shiny bubbles form (3-4
minutes).
8. Season meat with salt to taste and spoon sauce over meat.