Saint Louis Pepper Steak
- 4 (6-ounce) beef fillets (have the butcher cut them in 1/2 to make 8 (3-ounce) fillets)
- 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
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Courtesy Executive Chef Jim Hunze and Executive Sous Chef Matthew L. Birkenmeier,
Recipe courtesy of Paul Young