Olive Oil
1 Shallot (chopped)
1/3 cup Brandy
2 tablespoons Brined Green Peppercorns
3 tablespoons Demi-glace or
1 cup Stock reduced to 3 tablespoons
1 cup Cream
Remove Steaks to a plate to rest, and reduce heat to medium. Add a tablespoon of Olive Oil and the Shallot to the pan, and cook until softened, about a minute, and then very carefully add the Brandy. Using a long stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Scrape the bottom of the pan with a wooden spoon, and then add the Green Peppercorns, Stock or Demi-Glace, and bring to a boil. Stir in the Cream, and check seasoning.
Remove Steaks to a plate to rest, and reduce heat to medium. Add a tablespoon of Olive Oil and the Shallot to the pan, and cook until softened, about a minute, and then very carefully add the Brandy. Using a long stemmed lighter, ignite the Brandy, allowing the alcohol to cook off. Scrape the bottom of the pan with a wooden spoon, and then add the Green Peppercorns, Stock or Demi-Glace, and bring to a boil. Stir in the Cream, and check seasoning.
Desrae Cox
