INGREDIENTS:
Preheat oven to 250 degrees. Sprinkle steaks with salt and firmly press peppercorns into each side. In a skillet, heat two tablespoons butter and oil over medium to medium-high heat. Saute steaks 2 to 3 minutes per side for medium-rare meat. Regulate heat so that meat is not scorched. If steaks are too large for one skillet, divide ingredients between skillets or cook in two batches. Transfer steaks to a warmed platter and place in oven. Drain drippings from pan. Add onions and wine to pan, cooking one minute. Stir in cream and mustard, bringing to a boil. Combine melted butter and flour, blending well; stir into sauce until smooth. Add brandy. Remove sauce from heat and add four tablespoons butter, one at a time, rotating skillet until butter is melted. Pour sauce over steaks, sprinkle with parsley, and serve.
SERVES: 4
- 4 (3/4-inch thick) boneless shell or sirloin steaks, trimmed
- Salt, to taste
- 4 tablespoons crushed peppercorns
- 6 tablespoons butter or margarine, divided
- 2 tablespoons vegetable oil
- 1 tablespoon chopped green onions or shallots
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon butter or margarine, melted
- 1 tablespoon all-purpose flour
- 1/4 cup brandy
- 1 tablespoon chopped parsley
Preheat oven to 250 degrees. Sprinkle steaks with salt and firmly press peppercorns into each side. In a skillet, heat two tablespoons butter and oil over medium to medium-high heat. Saute steaks 2 to 3 minutes per side for medium-rare meat. Regulate heat so that meat is not scorched. If steaks are too large for one skillet, divide ingredients between skillets or cook in two batches. Transfer steaks to a warmed platter and place in oven. Drain drippings from pan. Add onions and wine to pan, cooking one minute. Stir in cream and mustard, bringing to a boil. Combine melted butter and flour, blending well; stir into sauce until smooth. Add brandy. Remove sauce from heat and add four tablespoons butter, one at a time, rotating skillet until butter is melted. Pour sauce over steaks, sprinkle with parsley, and serve.
SERVES: 4
