| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
|
Garden2 |
2 |
servings |
INGREDIENTS
|
|
Vegetable or olive oil |
| 2 |
|
New York strip steaks -; (10 oz ea) |
| 1 |
tb |
Soft green peppercorns |
| 1 |
tb |
Pink peppercorns |
| 1 |
tb |
Coarsely ground black pepper |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
c |
Carrots; unpeeled, julienned |
|
|
Thinly lengthwise |
| 1/2 |
c |
Parsnips; unpeeled, julienned |
|
|
Thinly lengthwise |
| 1/2 |
c |
Rutabagas; peeled, julienned |
|
|
Thinly lengthwise |
| 3 |
tb |
Whole-grain mustard |
| 1/4 |
c |
Brandy |
| 1/4 |
c |
Beef broth |
| 1/4 |
c |
Heavy cream |
|
|
Oil; for frying |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Mash the peppercorns and garlic together with a mortar and pestle or
food processor. Coat the steak with mustard and press peppercorns and
garlic into the meat. Place the steaks in hot, oiled skillet and sear
on one side, about four to five minutes per side for medium-rare.
While steak is searing, heat separate saucepan with oil. Make sure
oil is very hot and fry vegetables (carrots, parsnips, and rutabagas)
until crisp and golden brown, just a minute or two. Drain on paper
towels and season with salt and pepper. When steaks are nicely
browned, flip them over, add brandy, and ignite. Cook until rare. To
test steaks for doneness, press the meat with your finger -- it
should be firm to the touch. It is better to remove when underdone,
rather than overdone, since you can always cook it a little more, if
necessary. Remove the steaks from pan and place each on a plate. Add
beef broth and cream to pan and reduce to thicken. Less broth and
cream will help the sauce to thicken more quickly. Pour sauce over
steak, top with "straw" vegetables and serve with Root Vegetable
Cheese Gratin (see recipe). Serves 2.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 147
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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