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Green Peppercorn Steak




Source of Recipe


Chyrel


Recipe Introduction


Milder than black peppercorns, the green peppercorns add a nice flavor to the savory sauce. This dish is simple and easy to make, but several of the decorative flourishes are sure to give it the attention it deserves. There is just something about flames in the kitchen that grabs attention...


List of Ingredients




Green Peppercorn Steak


2 pounds tender 1 inch thick boneless steaks
1 tablespoon butter
1 tablespoon olive oil
6 tablespoons warmed brandy
1/2 cup minced shallots
2 tablespoons drained canned green peppercorns
3/4 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh tarragon
Salt



Recipe



Trim any excess fat from the steaks and cook the meat in the butter and olive oil in a medium saucepan until well browned and cooked through to your taste (about 5 to 10 minutes). Move the pan into a safe open area and add the brandy. Ignite the brandy and shake the pan until the flames die down. Transfer the meat to a serving plate. Reserve the juices in the pan. Using the same skillet, sauté the shallots for three minutes. Add the peppercorns and remaining ingredients. Cook for 3 to 4 minutes, or until the sauce thickens slightly. Pour in any juice that may have come from the steaks while sitting into the sauce. Pour the sauce over the steaks and serve hot.

Makes 6 servings.