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 Cuisines > French cuisine > Search results
Pepper steak with green peppercorn sauce
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.
 
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