Brandy Peppercorn Steak With Root Vegetable Straw Recipe

• Vegetable or possibly extra virgin olive oil
• 2 x New York strip steaks - (10 ounce ea)
• 1 Tbsp. Soft green peppercorns
• 1 Tbsp. Pink peppercorns
• 1 Tbsp. Coarsely grnd black pepper
• 2 x Garlic cloves chopped
• 1/2 c. Carrots unpeeled, julienned thinly lengthwise
• 1/2 c. Parsnips unpeeled, julienned thinly lengthwise
• 1/2 c. Rutabagas peeled, julienned thinly lengthwise
• 3 Tbsp. Whole-grain mustard
• 1/4 c. Brandy
• 1/4 c. Beef broth
• 1/4 c. Heavy cream Oil for frying Salt and pepper to taste

1. Mash the peppercorns and garlic together with a mortar and pestle or possibly food processor.
2. Coat the steak with mustard and press peppercorns and garlic into the meat.
3. Place the steaks in warm, oiled skillet and sear on one side, about four to five min per side for medium-rare.
4. While steak is searing, heat separate saucepan with oil.
5. Make sure oil is very warm and fry vegetables (carrots, parsnips, and rutabagas) till crisp and golden, just a minute or possibly two.
6. Drain on paper towels and season with salt and pepper.
7. When steaks are nicely browned, flip them over, add in brandy, and ignite.
8. Cook till rare.
9. To test steaks for doneness, press the meat with your finger - it should be hard to the touch.
10. It is better to remove when underdone, rather than overdone, since you can always cook it a little more, if necessary.
11. Remove the steaks from pan and place each on a plate.
12. Add in beef broth and cream to pan and reduce to thicken.
13. Less broth and cream will help the sauce to thicken more quickly.
14. Pour sauce over steak, top with "straw" vegetables and serve with Root Vegetable Cheese Gratin (see recipe).
15. Serves 2.

vegetable, new, peppercorns, black pepper, garlic, carrots, rutabagas, brandy, beef broth, heavy cream oil

Taken from cookeatshare.com/recipes/brandy-peppercorn-steak-with-root-vegetable-straw-91177 (may not work)