Rafael's Kick Ass Peppercorn Steak

A good dollop of brandy, about 3 oz's
at least a tablespoon of grainy Dijon mustard
green peppercorns in brine (125 ml bottle)
A couple of cloves of roasted garlic* (optional)
heavy or whipping cream, about a cup or 250 mls
A couple of nice little steaks

Firstly about the meat, don't buy a cheap cut, you need those expensive little medallions, it is totally worth it, make sure they have good marbling and are about 1 1/2 inches (4 cm) thick.

turn on your broiler or have a second pan (with lid if you don't have a broiler)
turn on a burner to a medium high heat and place a skillet on it.
let it sit for a few minutes and build up some heat. flick a waterdrop on the surface and when it dances across the pan your heat is ready.
Place the meat in the pan and sear all 6 sides, about a minute each. if your meat sticks the pan is not hot enough!
After searing  put meat in the second pan and place open, into the broiler. or put on another burne on low and lidded.
turn down the first burner to medium low, stand back and add the brandy,
WATCH OUT FOR FLAMES!
have the lid ready to place on and extinguish any flames if necessary.
Add and stirr in the mustard
add and stir in half the peppercorns and half of the brine
If you have them mash up and stir in the garlic
add the cream and simmer and stir until  it reduces by half.
DO NOT LET IT BOIL.

Return the steaks and any juices from the other pan and stir,
flip the steaks and coat them well in the sauce.

Serve immediately pour sauce over the steaks on the plates. I usually have this with garlic and horseradish mashed potatoes and asparagas.

You can substitute wine or broth for the brandy, lots of frash cracked black pepper for the brined green pepper. Play with it it's fun!

A little webnote here. The frustrating thing about doing a website is the errors you make. This is the second time I've had to type this recipe out. SAVE SAVE SAVE!!!


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