INGREDIENTS

INSTRUCTIONS

Place saute pan over heat; coat bottom of pan with olive oil and allow it
to heat to medium-hot temperature. While pan is heating, season steak with
salt; lightly coat each one on both sides with cracked peppercorns
thoroughlt. Place each steak in pan and sear each side will. Note: No not
overcook, or peppercorns will burn. Remove steaks; place in oven to
complete cooking to desired doneness. Drain pan and add 2 teaspoons soft
butter, chopped shallots, additional cracked black pepper. Caramelize
shallots and add brandy carefully. Flame brandy and cook a minute, add beef
stock and heavy cream. Cook until thickened; add remaining butter and
whisk; sauce should be smooth Place steaks on warmed dinner plane, nap with
sauce; serve. The whole process should take no more that 6 to 8 minutes.
Makes 4 generous servings
Okeechobee Steak House -- Keith Scagg, Chef Source: Palm Beach Post, Food
Section
billspa@icanect.net
Recipe by: Okeechobee Steak House -- Keith Scagg, Chef
Posted to MC-Recipe Digest V1 #860 by Bill Spalding <billspa@icanect.net>
on Oct 23, 1997

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