Ingredients: 1 cup beef stock Sea salt 2 boneless beef strip steaks, 12 to 14 oz each; 1 1/2; to 2-inches thick; well-trimmed 1/2 cup red wine 2 green onions, finely chopped 2 tablespoons brandy 2 teaspoons black peppercorns, crushed heavy cream 1 teaspoon green peppercorns, crushed 1 tablespoon Beurre manie; (equal portions of softened butter and flour, mixed into pasta) black pepper, freshly ground
Directions:1. Combine wine, stock, whole green peppercorns, crushed black peppercorns, and onions. Add beef and marinate for 2 hours. 2. Remove beef and pat dry. Strain marinade. 3. Bring marinade to boil; add brandy and beurre manie, a little at a time, stirring constantly, until beurre manie is incorporated and sauce begins to thicken. Reduce heat to a slow simmer. 4. Add crushed green peppercorns; simmer for 5 minutes. 5. Add cream and season with salt and pepper. 6. Season steaks with salt and pepper. Grill or broil to desired doneness. Serve with green peppercorn sauce. |