Recipe: Steak au Piovre Vert (Green Peppercorn Steak) (not from Great Recipes)

STEAK AU PIOVRE VERT

1 1/3 to 2 lbs. tender boneless beef steak
1 tbsp. butter or margarine
1 tbsp. olive oil or salad oil
1/4 to 1/2 cup minced shallots or green onion
6 tbsp. brandy or cognac
1 to 2 tbsp. canned green peppercorns (capers, rinsed and drained
3/4 cup whipping cream
1/4 cup dry red wine or beef broth
1 tbsp. Dijon mustard
1/2 tsp. dry tarragon
Salt to taste

Cook steak in butter and oil over medium high heat. Cook, uncovered, until well browned on both sides and cooked to desired doneness (3 to 5 minutes per side for rare). Remove meat from pan and keep warm.

Add shallots to pan; cook over high heat, stirring until soft (2 to 3 minutes). Add brandy to pan and set aflame (NOT beneath on exhaust fan or near flammable items), shaking pan until flame dies.

Add peppercorns to pan along with cream, wine or stock, mustard, tarragon and any accumulated steak juices. Boil over high heat, stirring until shiny bubbles form (3 to 4 minutes).

Season meat with salt to taste and spoon sauce over meat. If flank steak is used, thinly slice at an angle across grain before topping with sauce.

Servings: 4
Source: Cookbook USA