| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Essnce11 | 2 | servings | |
INGREDIENTS
| 1 | 12 ounces Ri eye steaks -; (two 6-oz steaks) | |
| Salt; to taste | ||
| 1 | c | Coarse-cracked black peppercorns |
| 1/2 | c | Dijon mustard |
| Vegetable oil; for sauteing | ||
| 1/4 | c | Minced shallots |
| 2 | tb | Good quality brandy |
| 1 | tb | Chopped garlic |
| 2 | c | Veal stock |
| 1/4 | c | Heavy cream |
| 3 | tb | Butter |
| Chopped parsley; for garnish | ||
| Fried shoestring potatoes; for serving |
INSTRUCTIONS
Preheat oven to 350 degrees. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. CAUTION: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings. Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy-fried shoestring potatoes. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-066 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 12-28-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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