- 2 largish piece of fine beef.
- 2 shallot, chopped.
- 4 cloves garlic, minced.
- 2 cups beef broth.
- 1 bottle Cabernet.
- ½ cup brandy.
- 1 cup cream.
- 3 tbsp butter, divided.
- 1 tbsp whole peppercorns.
- 2 tsp salt.
- ½ tsp black pepper.
Directions:
1 - Season the beef and set aside.
2 - Melt 2 tbsp of butter in a sauté pan.
3 - Add the peppercorns, and sweat the shallots and garlic over medium heat for 8 minutes or until they go translucent.
4 - Pour in the broth and reduce it down till only about ¼ cup of liquid is left.
5 - Add in the brandy and flame by tilting the pan towards your gas burner, or with a lighter.
6 - Once the alcohol has burned off, pour ½ the Cabernet bottle of wine and set aside for the cook.
- 1 tbsp whole peppercorns.
- 2 tsp salt.
- ½ tsp black pepper.
Directions:
1 - Season the beef and set aside.
2 - Melt 2 tbsp of butter in a sauté pan.
3 - Add the peppercorns, and sweat the shallots and garlic over medium heat for 8 minutes or until they go translucent.
4 - Pour in the broth and reduce it down till only about ¼ cup of liquid is left.
5 - Add in the brandy and flame by tilting the pan towards your gas burner, or with a lighter.
6 - Once the alcohol has burned off, pour ½ the Cabernet bottle of wine and set aside for the cook.
7 - Pour the rest of the bottle in the pan, and allow it to reduce for about 10 minutes.
8 - Preheat the grill. Once hot, sear the steak and cook on a side for about 3 minutes for rare.
9 - Remove the meat from the grill, and cover loosely with a foil.
10- Top the meat with a bit of butter while it rests.
11- Pour the brandy reduction through a fine chinois or sieve into another sauce pan, and discard the solids.
12- Reheat the sauce and add the cream. Bring back to a gentle simmer and allow thickening for about 5 minutes.
13- Add any meat juices that have collected under the resting beef, swirl in the remaining tbsp of butter and remove from the heat.
14- Slice the meat, arrange it on a platter, and then drizzle the sauce over.