Mike's Green Peppercorn Steak

  • 1 Tablespoons dry white wine
  • 1/2 tsp tomato paste
  • 1/2 cup whipping cream
  • 1 Tablespoon finely chopped green onion
  • salt
  • 1 Tablespoon brandy
  • 1 1/2 tsp peanut oil or butter
  • 1/2 tsp Dijon style mustard
  • 1 1/2 tsp soft butter or margarine
  • 1 Tablespoon green peppercorns, rinsed and drained
  • 1 filets or other tender steaks

Recipe Info
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Contributor: admin



Set aside 1/2 tsp peppercorns. Crush remainder and mix to paste with butter and mustard. Spread over both sides of steaks. Cover and refrigerate up to 2 hours.

In heavy pan over moderately high heat cook steaks in heated oil or butter until well browned on both sides: 5-6 minutes per side for medium (but check, don't just go by clock). Remove pan from heat. Sprinkle brandy over steaks and ignite; baste with juice until flames go out.

Remove steaks to warm dish and keep in oven at 200*. Sprinkle with salt.

Stir onion, tomato paste, cream and wine into pan in which steaks were cooked, scraping pan drippings into sauce. Boil rapidly, stirring frequently, until sauce is slightly thickened.

Pour sauce over steaks. Sprinkle with reserve peppercorns.

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