Steak Au Poivre Vert

• 1 1/3 to 2 pounds tender boneless beef steak
• 1 Tbsp butter
• 1 Tbsp olive oil
• 6 Tbsp brandy..or fruit-flavored brandy, apricot, peach or blackberry
• 1/4 to 1/2 cup minced shallots or green onions
• 2 Tbsp canned green peppercorns, drained and rinsed
• 3/4 cup whipping cream
• 1 Tbsp Dijon mustard
• 1/2 tsp dry tarragon or 1 Tbsp fresh
• Salt and pepper, to taste

1. 1.Cook your choice of steak in butter and oil according to your preference.
2. 2..When meat is cooked, add brandy to pan and set aflame! NOT under exhaust fan! Shaking pan until flame dies.
3. 3.Remove meat from pan and keep warm under foil.
4. 4.Add shallots to pan; cook over high heat, stirring until soft(2 to 3 minutes)
5. 5.Measure peppercorns into a small strainer; quickly rinse under cold water and drain.
6. 6.Add peppercorns to pan along with cream, mustard, tarragon and any accumulated steak juices.
7. 7.Boil over high heat. stirring until shiny bubbles for (3 to 4 minutes).
8. 8.Season meat with salt and pepper to taste and spoon sauce over meat.
9. 9.(If flank steak is used, thinly slice at an angle across the grain before topping with sauce.)
10. 10.Wonderful with a Full-bodied "Bordeaux"

butter, olive oil, brandy, shallots, green peppercorns, whipping cream, tarragon, usalt

Taken from www.epicurious.com/recipes/member/views/steak-au-poivre-vert-50045161 (may not work)