Place peppercorns in a sturdy plastic bag. Crush with a rolling pin or flat-bottomed heavy pan until medium-course. Put the steaks on a board and trim away excess fat. Press pepper onto both sides of the meat, coating it completely.
Melt the butter with the oil in a large frying pan over medium-high heat (do not use a nonstick coated pan). Add the steaks and cook for 6-7 minutes, turning once, until done as preferred. Transfer steaks to warm platter or plate and cover to keep warm.
Pour in the brandy to deglaze the pan. Allow to boil until reduced by half, scraping the base of the pan, then add the cream and garlic. Boil gently over medium heat for about 4 minutes until the cream has reduced by one-third. Stir any accumulated juices fromt the meat into the sauce, taste and add salt, if necessary, then serve the steaks with the sauce.
Testing Steak Doneness-
Medium Rare - will be slightly soft when pressed;
Medium - will be springy when pressed; and
Well Done - will be very firm when pressed
Originally Submitted
1/12/2013
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