Green Peppercorn Steak
- 2 Tbl green peppercorns (Poivre vert), rinsed, drained. Found in jars or cans and are preserved in a brine.
- 1 Tbl soft butter
- 1 tsp dijon style mustard
- 4-8 ounce fillets
- 1 Tbl peanut oil or butter
- 2 Tbl brandy
- 1 shallot, chopped fine
- 1 tsp tomato paste
- 1/2 cup whipping cream
- 1/4 cup dry white wine
- Crush all but 1 tsp of the green peppercorns.
- Mix to a paste with butter and mustard.
- Spread mixture over both sides of steaks.
- Cover and refrigerate for up to 2 hours.
- In a heavy 10-inch frying pan over moderately high heat saute steaks in oil or butter until well browned on both sides, about 3-4 minutes per side for rare to med-rare.
- Remove pan from heat. Sprinkle brandy over steaks and ignite it; baste with juices until flames go out.
- Remove steaks to warm platter, season with salt, and tent with foil.
- Stir shallot, tomato paste, cream, and wine into the same pan, scraping pan drippings into sauce. Add remaining whole peppercorns.
- Boil rapidly, stirring frequently, until sauce is thickened. Pour sauce over steaks.