Food Network: Saint Louis Pepper Steak

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Saint Louis Pepper Steak
Courtesy Executive Chef Jim Hunze and Executive Sous Chef Matthew L. Birkenmeier,

Ingredients
4 (6-ounce) beef fillets (have the butcher cut them in
1/2 to make 8 (3-ounce) fillets)
Salt
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 pure clover honey

1/4 cup stone ground mustard

Instructions
Lightly salt both sides of the fillets. Then press
each side firmly into the cracked pepper to coat.

In a large skillet, heat the olive oil on high heat. Add the fillets to the pan
and cook to the desired temperature. Remove from the skillet and set aside. Note:
after removing from heat the filets will continue to cook, so better under than
over. 1 to 2 minutes per side for rare (cold red center); 3 to 4 minutes per side
for medium rare (warm red center); 5 to 6 minutes per side for medium (hot pink
center); 7 to 8 minutes per side for medium well (hot very little pink center); 8
to 9 minutes per side for well (hot center NO pink at all).

In the same pan over medium-high heat, add the butter, garlic, and shallots and
cook until golden brown. Remove from the heat and carefully pour in the brandy or
cognac. Alcohol is very flammable, so have a lid handy. Put the pan back on the
stove on medium to medium-high heat and add the heavy cream. Cook until reduced by
half, about 6 to 8 minutes. Whisk in the honey and mustard. Adjust seasoning with
salt, if desired.

Plate the fillets, finish with the sauce, and enjoy. Serve with your favorite
starch and vegetable. At the Top of the Riverfront we serve with roasted garlic
mashed potatoes and sauteed fresh vegetables in season.