RECIPE TITLE "Pepper Steak with Green Peppercorn Sauce" Author:
35 mins + 25 mins easy
- 1 cup(s) Beef stock
- 1/2 cup(s) Red wine
- 2 Teaspoon(s) Green peppercorns, whole
- 2 Teaspoon(s) Black peppercorns, crushed
- 2 Green onions, finely chopped
- 2 Boneless beef strip steaks, 12 to 14 oz each; 1 1/2; to 2-inches
- 2 Tablespoon(s) Brandy
- 1 Tablespoon(s) Beurre manié (equal portions of softened
butter and flour, mixed into pasta)
- 1 Teaspoon(s) Green peppercorns, crushed
- to taste Heavy cream
- to taste Black pepper, freshly ground
- Combine wine, stock, whole green peppercorns, crushed black
peppercorns, and onions. Add beef and marinate for 2 hours.
- Remove beef and pat dry. Strain marinade.
- Bring marinade to boil; add brandy and beurre mani;, a little
at a time, stirring constantly, until beurre mani; is incorporated
and sauce begins to thicken. Reduce heat to a slow simmer.
- Add crushed green peppercorns; simmer for 5 minutes.
- Add cream and season with salt and pepper.
- Season steaks with salt and pepper. Grill or broil to desired
doneness. Serve with green peppercorn sauce.
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