| 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 - jpmd44a@prodigy.com
12-28-1996
Recipe by: Emeril Lagasse
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