Alright, I like to show you my home version of steak house classic steak abpouab, which just means pepper steak. It’s a filet mignon usually with a crack black pepper brandy cream sauce.
So here we go, you’re going to take a pepper grinder and you're going to set it for the largest grind it will do. So this is really, it’s going to be a crack black pepper. Very large grind, not a fine grind regular shaker pepper. Salt your meat very well. Those are like 8 ounce filet mignons. Now the camera makes that koshere salt, this is like flake. Look like a tone on there, it wasn’t that much. But it’s salted while it’s going to go through that 50’s a min flavor all. You’re going to cover the entire surface area. Every speck of that filet mignon needs to be covered with this black pepper. Okay. And not only do you got to cover it, you going to have to pat it in so it basically sticks, adheres to the meat. It’s very important, otherwise when you sear it, the pepper just falls off and there’s too much pepper in the sauce not on the steak and it’s just not the same dish. Alright so you saw me take the tongs and pat that black pepper right in there and that’s good to go.
Take your sauté pan, you’re going to put it on high. Again, thick beautiful copper pan, a must for this. Alright, we’ll going to sear this. So I always start high and then I turn down to medium. So we’re going to sear this on medium heat in a very hot pan for about 5 minutes per side. That gives you a medium rare, and you’re going to have to adjust that, of course. I don’t know how big your steaks are, how thick is your pan is and so forth. So, those are medium rare. I’m going to take them out of the pan and I’m just going to let those rest on a plate loosely covered with foil because this sauce takes about 5 minutes to put together.
First ingredient into our hot pan, we’re going to deglaze. Okay, you heard me say that before. We’re going to deglaze, which means bring all that bits of flavor from the bottom with a third of a cup of brandy. Now be careful, brandy, high alcohol, very often that flame is up. Now mine didn’t, okay, but what can happen there is that flame is up is you can lose an eyebrow or two. Alright, so stand back. Put that in real carefully. I turn my heat down to medium and I just want that alcohol to burn off in that brandy to reduce down to almost a syrup.
Now get your beef stock ready. And again you may have read in a recipe page, if you can find veal stock, use it, it’s even better. But most of you won’t be able to find veal stocks, we’re going to use supermarket beef broth, high quality, organic beef broth. So that is 3 quarters of a cup of beef broth. And again, I’m stirring to make sure all that beautiful bits of flavor on the bottom of the pan came up. And you’re going to reduce that on medium heat. Down by about a half, okay, this is just starting to go a little, little bit thicker. And then we’ll going to add our third of a cup of cream. And that basically is your sauce. Okay. So it’s a third of a cup of brand reduced. It’s 3 quarters of a cup of beef broth reduced by about half. And then your third of a cup of cream to finish. And then you’re going to put this on a low heat. I put a pinch of salt again, if you’re using prepared beef broth it probably already have salt in it, so be careful. So I’m going to put that on low heat. I just want to bring that down and reduce that to my desired consistency, which is basically like a heavy cream. Alright, again you adjust this to your own liking. You like a little more stock. Loosen it up, fine, if you go too far. But to me that’s just about perfect.
Alright, beef is still warm. I’m going to put it back in and don’t waste those juices. Pour those back in the pan. And we’re going to coat our warm filet mignon with this beautiful brandy pepper sauce. And then the classic final step to all pan sauces is the molte burg. You heard me talked about that before. It’s a teaspoon of cold, unsweetened butter. Turn your heat off and just stir that in to the sauce. And that gives the beautiful shine. It gives that little bit luxurious smooth silky texture. Again this is the final step with that professional saucia in the restaurant kind of it has it over the home cook. They know that trick, so now you know that trick. And look at that, man is that beautiful.
Alright, so I finish mine off really simply. Little Yukon gold mashed potato and broiled tomato, little herb oil and parmesan broil on there. Couple of spoons of my delicious pepper corn brandy cream sauce and there you go. I really think you’re going to enjoy this and I hope you give it a try. It is a classic steak dish. Enjoy.
Transcription by:
Scribe4you Transcription Services