Pepper Steak
(from Cook's Illustrated Magazine)Ingredients:
2 cups beef stock or canned beef broth
2 cups chicken stock or low-salt chicken broth
3 fresh thyme sprigs1 bay leaf
4 six-oz. beef tenderloin steaks (each about 1 thick)
6 tbsp. coarsley crushed white peppercorns
2 tbsp (1/4 stick) butter
1 1/2 tbsp Cognac
1 cup *crème fraîche* or whipping cream
Directions:
Combine first 4 ingredients in heavy medium sauce pan; boil until reduced
to 2/3 cup, about 20 minutes. Strain into bowl. Set stock mixture aside.
Pat steaks dry, place peppercorns in shallow baking dish. Roll steaks in peppercorns to coat. Melt butter in heavy large skillet over hight heat.
Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare.
Transfer steaks onto platter; tent with foil to keep warm. Remove skillet from heat. Add Congnac and scrape up any browned bits (this is known as deglazing the pan). Return skillet to heat. Whisk in sotck mixture and crème fraîche (or whipping cream). Simmer over medium heat until sauce thickens and is reduced to 2/3 cup, whisking occasionally, about 7 minutes. Season sauce with salt.
Place 1 steak on each of 4 plates. Spoon some sauce around steaks and serve.
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by cook's illustrated magazine
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