This sautéed steak dish gets topped with a heavenly brandy-cream sauce.
Ingredients
2 Tbs. colorful peppercorn mixture
1 tsp. coriander seeds
2 steaks about 1" thick
1 Tbs. butter
1 Tbs. vegetable or olive oil
1/4 C. whipping cream
1/4 C. brandy
Directions
Coarsely crush the peppercorns and coriander seeds using a mortar and pestle (see notes). Pat steaks dry and coat both sides with peppercorn mixture; press the mixture into the surface of the steaks. In a 10" heavy skillet heat the butter and oil over moderate heat until hot but not smoking and cook steaks 4 minutes on each side for medium-rare. Season steaks with salt and transfer to heated plate; tent with foil.
Pour off excess fat from skillet and add cream and brandy. Boil mixture, scraping up browned bits, until sauce thickens enough to coat back of spoon, about 1-2 minutes. Season lightly with salt. Spoon sauce over steaks. Serve.
Notes: If you don't have a mortar and pestle, you can use a ziplock baggie and the bottom of a heavy skillet. Seasoning steaks before cooking with salt makes them tough and dries the meat out by drawing out a lot of the juices too early in the cooking process. Don't worry about the brandy alcohol because it will evaporate before the sauce is done.
Yield: 2 servings
