March 3, 2010
This recipe was supposed to be posted yesterday, unfortunately my day was a bit crazy and the evening sneaked up on me way too fast. I realized early this morning that I never sent this out. So today you will be receiving two of my recipes and hopefully you will try at least one.
Pepper steak is a staple on French cuisine. This version is my adaptation. I like to use green peppercorn as they are not as hot as black peppercorn. Crushing them releases the wonderful flavor of the pepper. However if green peppercorns are not handy, black peppercorns are great also, make sure that you crush them, you really will notice the difference in flavor. French fries and salad are a most. Bon Appétit…
Tonight’s Dinner March 2, 2010
Sirloin Steak with Green Peppercorns
SIRLOIN STEAK WITH GREEN PEPPERCORNS
2 tablespoons green peppercorn
6 sirloin steaks, about 6 ounces
1 tablespoon vegetable oil
2 tablespoons unsalted butter
½ cup cognac or brandy
¾ beef stock
1 to 1- ½ cup heavy cream
Pre-heat the oven at 150°. Coarsely crush the peppercorns with the bottom of a small heavy saucepan. Season the steaks on both sides with salt and then sprinkle with the crushed peppercorns, pressing them into the steaks. Heat ½ tablespoon of the oil and 1 tablespoon of butter in a large frying pan over high heat. Add three steaks, brown on both sides and then continue to cook until done as desired. Remove to a serving platter, cover and keep warm in the oven. Discard the fat from the pan and repeat with the remaining butter and oil to cook the remaining steaks.
When done remove the steaks and keep warm. Add, at low heat or off the stove, the cognac. Put the pan back on the stove and increase the heat to medium high. Add the beef stock and cream to the pan and deglaze the pan, scraping the bottom of the pan with a wooden spoon to release any cooked particles. Cook until the liquid is reduced by one half and season to taste with salt and pepper. Add the steaks with any juices to the sauce and cook 1 minute turning to glaze the steaks.
Serve in the middle of a platter and spoon the sauce over. Serve the remaining sauce in a sauce-boat on the side.
3 ½ pounds waxy potatoes
Peel the potatoes and cut them in strips or use the mandoline to 1/8” thickness, or larger. Wash them in very cold water and dry them well in a towel. If a deep fryer is available, heat the oil at the maximum high and cook following you fryer instructions. If using a regular frying pan, add enough oil to come up the side by at least 1 inch. On high heat warm the oil. A good test to see if the oil is hot enough, add 1 French fry and the oil should bubble around it. Add half of the potatoes but do not overcrowd. When a nice golden color, remove with a slotted spoon and drain on paper towel. Sprinkle generously with salt. Repeat with the remaining potatoes. Serve hot.
Butter lettuce, green leaf or Romaine lettuce with a vinaigrette made of olive oil, vinegar and salt. My rule of thumb is 1 tablespoon of vinegar, 3 tablespoons of olive oil. In a bowl, mix the vinegar with the salt until the salt is dissolved, add the olive oil and mix well. Toss in the salad and enjoy.