Peppercorn Strip Steak with Brandy Sauce
Peppercorn Strip Steak with Brandy Sauce by: Chef Ed Richardson Ingredients Steak - 4 strip steaks, about 1 inch thick - 2 Tablespoons whole black peppercorns,
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Ingredients
- 4 strip steaks, about 1 inch thick
- 2 Tablespoons whole black peppercorns, coarsely crushed
- 2 Tablespoons grape seed oil or vegetable oil
- 1 sprig thyme
- 2 cloves of garlic, crushed
- salt to taste
- 1 shallot, small diced
- 1/4 cup brandy
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 Tablespoons Dijon mustard
- 2 Tablespoons butter
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