A LITTLE FRENCH STEAK ENJOY DAN:

                              STEAK AU POIVRE by CHEF DAN:

Serves 4

 

INGREDIENTS:

 

4 gourmet natural beef (5 Oz) tenderloin steak

3 tablespoons rainbow peppercorns

Kosher salt

5 tablespoon butter

1 tablespoon grape-seed oil

3 shallots, finely diced

4 garlic cloves, smashed

1/3-cup cognac, plus 1 tablespoon or brandy

2 fresh thyme springs

2 spring’s fresh tarragon

 

DIRECTIONS:

 

1.     In coffee grinder pulse the peppercorns a few pulsed to crack peppercorns.

2.     Spread cracked peppercorns on a plate, press fillets, on both sides into the peppercorns, until it coats the surface.

3.     Cover with wax paper and let stand for 2-3 hours, so the flavor of the pepper will penetrate the meat.

4.     In a cast-iron skillet over medium-high heat, melt 3 tablespoon butter and oil.

5.     As soon as the butter and oil begin to turn golden brown and smoking.

6.      Season steaks with salt and gently place the steaks in the skillet and cook 3-4 minutes on each side, for medium-rare.

7.     Remove the steaks to a plate and tent with foil.

8.     To the skillet add 1 tablespoon butter, shallots, garlic, thyme and tarragon, and cook slowly for 1 minute.

9.     Off the heat add 1/3-cup cognac to the pan and carefully ignite the cognac.

10.                        Gently shake pan until the flames die.

11.                        Pour the juices that have accumulated on the plate from the steaks, along with 1 tablespoon cognac and 1 tablespoon butter.

12.                         Stir until incorporated about 30 seconds.

13.                        Plate the stacks, topping them with a generous amount of sauce.

ENJOY DAN:                              BON-APPETITE!!