Sunday, July 26, 2015

TRI-COLORED PEPPERCORN BEEF

TRI-COLORED PEPPERCORN BEEF STEAK

If you follow the Pioneer Woman on Food Network on television or online, you may already be familiar with this recipe.  Not many people don't enjoy a good steak on the grill in the summer.  Trying to create something new and different isn't always easy.  This recipe does just that.  Olivia made it and says it is delicious and flavorful.  If you like pepper, you will enjoy this.  The savory bite of the pepper adds just the right amount of punch to the meat.  You will love this rich, tasty steak.
-Nanette



STEAK WITH TRI-COLORED PEPPERCORN SAUCE

Ingredients

Steaks:
8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter


Sauce:
4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy

1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)



Directions

For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.

Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.

Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.


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