| Directions: |
1. Trim steak of all visible fat. Flatten steak with the palm of your hand. Crush peppercorns with a rolling pin or edge of a heavy saucepan by spreading them out and pushing them down and forward. You will hear them crack.
2. Pat steaks dry, sprinkle with kosher salt and coat both sides with the cracked peppercorns.
3. In a heavy cast iron skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks 4 to 5 minutes on each side for medium-rare. Remove to a plate a keep warm. If you prefer your steaks medium or medium-well, bake them in a 350 degree oven for an additional five minutes or more after searing them in the skillet.
4. Pour off excess fat from skillet. Add brandy and allow the alcohol to cook off for a minute or so. Add cream, boiling mixture until it reduces and thickens. Add brown sauce and remove from heat. Add butter and allow it to slowly melt into the sauce. (Adding the butter away from the heat allows the butter to combine with the sauce without separating. The culinary term for this is to "monte the butter.) When the butter has melted, swirl it to combine it into the sauce.
5. Pour sauce over steak and place some in a small sauce dish for dipping.
Garnish plate with your choice of vegetable and starch. Serves one or two.
|