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Reviews Date product posted
0 Mon January 26, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 1 teaspoon whole black
peppercorn
1 teaspoon whole white
peppercorns
*tsp whole corriander
seeds
*tsp whole allspice
4 beef tenderloin steaks --
top loin or sirloin - 1" thick
kosher salt -- to taste
2 tablespoons butter
*cup brandy
1 *cup beef stock
How To Prepare: Combine all the
peppercorns and seeds.
To crush: place them in a
clean kitchen towel &
smash them with a
cleaver so the mixture is
partly coarse and partly fine.
(You can also use a mortar
& pestle or a coffee grinder
--- just pulse
til the correct consistency.)
With your hands, press the
pepper mixture into both
sides of the steaks
and then sprinkle them with
the salt.


Heat a large, heavy-based
skillet (preferably cast iron)
over
medium-high heat for a few
minutes.
Add the butter, and before it
turns brown, add the
steaks, making sure
not to crowd the pan.
Cook them, turning often,
for 6 to 8 minutes or until
they are brown.
Set a steak on each of four
dinner plates and keep
them in a warm oven.


Pour the brandy into the pan
and bring it to a boil. Scrape
the bottom
of the pan to remove the
brown bits that cling to it.
Pour in the stock
and bring to a boil. Let the
mixture bubble steadily until
it reduces to
* cup.
Spoon the sauce over the
steaks and serve at once.
I have also, on occasion,
put a pat of butter on top
once the sauce has
been put on.


Great with a 'loaded' salad
w/ bleu cheese dressing
and mashed
'fauxtatoes'. Smile
Carbs per serving - include all nutritional information if known: 5g carbs total
Effort (Easy, Average, Difficult): Easy
 



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