Five Peppercorn Steak

September 05, 2015

For Meal:

• 4 half pound steaks
• 2 Tbsp Canola oil
• 3 Tbsp USimplySeason’s Five Peppercorn Blend, cracked
• Kosher Salt to taste

For Pan Sauce:

• 1 cup beef broth
• 1/4 cup brandy
• 1/4 cup heavy cream
• 1/4 cup finely chopped shallots
• 1/4 cup finely chopped parsley
• USimplySeason’s Five Peppercorn Blend
• Kosher Salt

Generously season steaks on both sides with an even mix of peppercorn blend and kosher salt. In a 12-inch pan, preferably a sauté style with a heavy bottom, heat the canola oil on medium heat for approximately 2 to 3 minutes. Once the oil is heated, carefully lay the steaks in the pan and cook to desired doneness - approximately 2 to 3 minutes on each side for rare/medium. Once your steaks are finished, remove from the pan but do not wash the pan yet - you'll need it to make delicious sauce! Use a rack/sheet pan combination in a low heat oven to keep the steaks warm as you prepare the sauce. Sprinkle steaks with kosher salt and crushed black pepper. Heat canola oil in a 12-inch, heavy bottomed pan over medium heat.

Gradually add the broth to the still-hot pan and use a whisk to stir until the crispy, seasoned steak drippings are incorporated. Reduce this mixture over medium-high heat for about 4 minutes to allow the flavors to intensify. Mix in the shallots, brandy, heavy cream and a dash of USimplySeason’s Five Peppercorn Blend to the sauce and increase the heat to high. Whisk and watch until the sauce begins to thicken - check it 5-7 minutes later; if it coats the back of a spoon, it's ready! Take the steaks out of the warming oven and garnish with the completed sauce and parsley before serving immediately. 

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