INGREDIENTS

INSTRUCTIONS

Season the steaks with salt. In a coffee grinder, add the peppercorns and
coarsely grind. With a small knife, spread a tablespoon of mustard on one
side. Pack the peppercorns into the steak. Turn the steaks over and spread
another tablespoon of mustard. Pack the peppercorns into the steak on the
second side. In a large skillet, over medium heat, add the oil. When the
oil is hot, add the steaks and sear for 4 to 5 minutes on each side. Remove
the steaks from the pan. Using a mandoline, fitted with a waffle blade, cut
the potatoes thinly, in a criss-cross motion, to form a waffle like chip.
Fry until golden brown, about 4 to 5 minutes, stirring occasionally for
overall browning. Remove and drain on paper towels. Season with salt. Set
aside. Add the shallots and garlic to the pan. Saute for 15 seconds.
Carefully add the brandy and flame. Add the demi-glace, cream and mustard.
Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the
steaks back into the pan and continue to cook for 1 minute on each side.
Remove the steaks and place in the center of each plate. Stir the parsley
into the sauce and spoon on top of each steak. Serve each steak with a pile
of the potatoes. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B75)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Nothing ruins the truth like stretching it.”