| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon black peppercorns
- 2 blade (aka flat iron) steaks, gristle removed
- Salt
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 2 medium shallots, thinly sliced
- 1/2 cup beef broth
- 1/4 cup brandy
- 1/4 cup heavy cream
- 1/2 teaspoon white wine vinegar
Instructions
- Put peppercorns in a small resalable plastic bag and hit with a rolling pin until coarsely crushed. Pat the steaks dry with paper towels and season well salt. Dip 1 side of each steak into the peppercorns and press to help adhere.
- Heat the butter and oil in a 10-inch heavy-bottomed frying pan over medium-heat until just smoking.
- Add the steaks, peppercorn side up to the hot pan and cook, undisturbed, about 3 to 4 minutes. Flip and cook, pressing the steaks down in the pan so that the peppercorns adhere, about 4 to 5 minutes for medium-rare. Remove to a cutting board, tent with foil, and let rest at least 5 minutes.
- Meanwhile discard all but 1 tablespoon of the drippings, return the pan to the stove over medium heat, add the shallots and cook until softened, about 1 minute. Stir in the beef broth and brandy. Scrape the bottom of the pan to incorporate any browned bits and cook until slightly thickened, about 4 to 5 minutes.
- Add the cream and any accumulated meat juices and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in vinegar and season, to taste, with salt. Transfer the steaks to serving plates and drizzle with the sauce.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 691 |
| Total Fat | 42 g |
| Saturated Fat | 19 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 50 g |
| Cholesterol | 213 mg |
| Sodium | 994 mg |
Reviews
quick and easy…killer good, i was surprised at how good
O my goodness just fantastic easy to make and sooo very yummy