CarbsPerServing:5g carbs total
Effort:Easy
Ingredients:
1 teaspoon whole black
peppercorn
1 teaspoon whole white
peppercorns
*tsp whole corriander
seeds
*tsp whole allspice
4 beef tenderloin steaks --
top loin or sirloin - 1" thickkosher salt -- to taste
2 tablespoons butter
*cup brandy
1 *cup beef stock
Combine all the
peppercorns and seeds.
To crush: place them in a clean kitchen towel &
smash them with a
cleaver so the mixture is partly coarse and partly fine. (You can also use a mortar & pestle or a coffee grinder
--- just pulse
til the correct consistency.) With your hands, press the pepper mixture into both sides of the steaks
and then sprinkle them with the salt.
Heat a large, heavy-based skillet (preferably cast iron) over
medium-high heat for a few minutes.
Add the butter, and before it turns brown, add the
steaks, making sure
not to crowd the pan.
Cook them, turning often, for 6 to 8 minutes or until they are brown.
Set a steak on each of four dinner plates and keep
them in a warm oven.
Pour the brandy into the pan and bring it to a boil. Scrape the bottom
of the pan to remove the brown bits that cling to it. Pour in the stock
and bring to a boil. Let the mixture bubble steadily until it reduces to
* cup.
Spoon the sauce over the steaks and serve at once. I have also, on occasion, put a pat of butter on top once the sauce has
been put on.
Great with a 'loaded' salad w/ bleu cheese dressing and mashed
'fauxtatoes'. :)