Monday, May 29, 2006

Steak au Poivre

from Dining for Two

2 (3-ounce) beef tenderloin steaks (1 1/2 inches thick) trimmed of all visible fat
1/4 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1 small shallot, finely chopped
2 garlic cloves, minced
1/4 cup brandy
1/4 cup preepared demi-glace sauce*
2 tablespoons Dijon mustard
2 teaspoons unsalted butter

Season steaks with 1/8 teaspoon salt. Press pepper onto both sides. Spray medium nonstick skillet with nonstick spray and set over medium-hgh heat. Add steaks and cook about 5 minutes on each side (this will be medium-rare if the steaks are 1 1/2 inches thick and 3 ounces each). Transwer steaks to a plate; keep warm.

Spray same skillet with nonstick spray and set over medium-high heat. Add shallot and garlic; cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat and add brandy. Return skillet to heat and cook about 1 minute. Add the demi-glace sauce and mustard; cook, sitrring, until mixture begins to thicken, 2-3 minutes. Whirl in the butter and remaining 1/4 teaspoon salt (if needed--taste first).

1 or 2 servings

*I used Demi-glace Gold, veal & beef resconstitued at a proportion of 4 to 1.

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