Hi, I like to show you my home version of the steak house classic steak [Muffled] which means pepper steak. It is a flaming on usually with the crack black pepper brandy cream sauce.
So here we go, you have to take a pepper grinder and you are going to set it for the largest grind it will do. So this is really un poured, it is grind to be a cracked blacked pepper, very large grind not a fine grind regular shape of pepper.
Salt your meat very well you can use like 8 ounce flaming [Muffled]. Now the camera makes that [Muffled] salt, this is like a flake look like a tan on there, it was not that much. But salt it well, its kind of go through that thick piece of meat flavored off. You are going to cover the entire surface area every aspect of that flaming [Muffled] needs to be covered with this black pepper, okay?
And not only you are going to cover it, you have to patted in so it basically sticks adheres to the meat. It is very important otherwise when you seer it the pepper just falls off and there is too much pepper in the sauce and none off on the steak and it in not the same dish, alright? So you saw me tape the [Muffled] and pat that black pepper right in there and that is good to go.
Take your sauté pan, you are going to put it on high again thick beautiful copper pan a must for this. All right we are going to seer this, so I will start high and then I turn on to medium. So we are going to seer this on medium heat in a very hot pan for about five minutes per side. That gives you a medium rare and you are going to adjust that of course I do not know how big your steaks are how thick your pan is on and so forth. So those are medium rare, I am going to take them out of the pan and I am just going to let those rest on a plate, loosely covered with foil, because the sauce only takes about five minutes to put together.
First ingredient in your hot pan we are going to de glaze okay you heard me say that before. We are going to de glaze, which means bring up all those bits of flavor from the bottom with a third of a cup of brandy. Now be careful, brandy high alcohol very often that flames up. Now mind indent okay? But what can happen there if that flames up is you could lose an eyebrow or two.
All right so stand back put that in really carefully, I will turn my heat down to medium and I just want that alcohol to burn off and that brandy to reduce down to almost a serf. Now get your beef stock ready, and again you may have read on the rest of the page if you can find real stock you use it is even better. But mostly you would not be able to find real stock, we are going to use supermarket beef broth, high quality organic beef broth.
So that is three quarters of a cup of beef broth, and again I am stirring, I am making sure all that beautiful bits of flavor on the bottom of the pan came up. And you are going to reduce that on medium heat down by about half. Okay it just start to go a little bit thicker and then we are going to add our filled with cup of cream and that basically is your sauce, okay? So it is a third of cup of brandy reduced, it is a three quarters of cup of beef broth reduced by about half and then your third of a cup of cream to finish and then you are going to put this on a low heat.
I put a pinch of salt, again if you are using the prepared beef broth it probably already has salt in it so be careful. So I am going to put that on a low heat and I just want to bring that down and reduced that to my desired consistency which is basically like a heavy cream. All right now again you adjust this to your own liking, you want to add a little more stock loosen it up fine if you go too far. But to me that is just about perfect.
Beef is still warm, I am going to put it back in and man do not lose those juices .Put those back in the pan and we are going to coat our warm flaming [Muffled] with this beautiful brandy pepper sauce. And then the classic final step to our pan sauce is the mounted burned you have heard me talk about that before. It is a teaspoon of cold, unsweetened butter, turn your heat off and just stir right into the sauce. And that gives you the beautiful shine, it gives just a luxurious smooth silky texture. Again this is the final step with that professional sauce there in the restaurant, kind of have it over the home cook, they know that trick. So now you know that trick and look at that man that is beautiful. All right you finish my off very simply you can go with mashed potato a broiled tomato [Muffled] a little herb oil and parmesan broil on there, couple of spoons in my delicious pepper corn brandy cream sauce and there go.
I really think you are going to enjoy this and I hope you would be able to try, it is a classic steak dish. Enjoy.
