Brandy-Peppercorn Steak With Root Vegetable Straw

Recipe Ingredients

		Vegetable or olive oil
2		New York strip steaks - (10 oz ea)
1 tablespoon	15ml	Soft green peppercorns
1 tablespoon	15ml	Pink peppercorns
1 tablespoon	15ml	Coarsely ground black pepper
2		Garlic cloves - minced
1/2 cup	55g / 1.9oz	Carrots - unpeeled, julienned
		Thinly lengthwise
1/2 cup	118ml	Parsnips - unpeeled, julienned
		Thinly lengthwise
1/2 cup	118ml	Rutabagas - peeled, julienned
		Thinly lengthwise
3 tablespoons	45ml	Whole-grain mustard
1/4 cup	59ml	Brandy
1/4 cup	59ml	Beef broth
1/4 cup	59ml	Heavy cream
		Oil - for frying
		Salt and pepper - to taste

Recipe Instructions

Mash the peppercorns and garlic together with a mortar and pestle or food processor. Coat the steak with mustard and press peppercorns and garlic into the meat. Place the steaks in hot, oiled skillet and sear on one side, about four to five minutes per side for medium-rare. While steak is searing, heat separate saucepan with oil. Make sure oil is very hot and fry vegetables (carrots, parsnips, and rutabagas) until crisp and golden brown, just a minute or two. Drain on paper towels and season with salt and pepper.

When steaks are nicely browned, flip them over, add brandy, and ignite. Cook until rare. To test steaks for doneness, press the meat with your finger -- it should be firm to the touch. It is better to remove when underdone, rather than overdone, since you can always cook it a little more, if necessary.

Remove the steaks from pan and place each on a plate. Add beef broth and cream to pan and reduce to thicken. Less broth and cream will help the sauce to thicken more quickly. Pour sauce over steak, top with "straw" vegetables and serve with Root Vegetable Cheese Gratin (see recipe).

Serves 2.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 147

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