Saint Louis Pepper Steak
Recipe from Food Network
Ingredients
- 4 beef fillets (6 ounces each), each halved into two 3-ounce fillets
- Salt, to taste
- 1 cup coarsely cracked black peppercorns
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons finely diced garlic
- 2 teaspoons finely diced shallots
- 1/3 cup brandy or cognac
- 2 1/2 cups heavy whipping cream
- 2 tablespoons clover honey
- 1/4 cup stone-ground mustard
Method
- Lightly salt both sides of the fillets, then press them firmly into the cracked pepper to coat.
- Heat the olive oil in a large skillet over high heat. Cook the fillets to the desired doneness, then transfer them to a plate.
- Reduce the heat to medium-high. Add the butter, garlic, and shallots and cook until golden.
- Remove the pan from the heat and carefully add the brandy or cognac.
- Return the pan to medium or medium-high heat. Add the cream and cook for 6 to 8 minutes, until reduced by half.
- Whisk in the honey and mustard and adjust the salt if needed.
- Plate the fillets and spoon the sauce over them.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27