- 2 6-ounce rib eye steaks
- Salt and 1 cup coarse-cracked black peppercorns
- 1/2 cup Dijon mustard
- Vegetable oil, for sauteing
- 1/4 cup minced shallots
- 2 tablespoons good-quality brandy
- 1 tablespoon chopped garlic
- 2 cups veal stock
- 1/4 cup heavy cream
- 3 tablespoons butter
- Chopped parsley, for garnish
- Fried shoestring potatoes, for serving
Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.
Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.