I got this recipe on the Cooking Channel from Alex Guarnaschelli. It is simple and delicious.
Ingredients
- 2-3 Prime Ribeye Steaks
- 1/2 Cup Shallots
- Salt/Pepper
- 1 Cup Veal or Beef broth
- 1/2 Cup Brandy
- 1 TB Black or Green Peppercorns (if you can find Green Peppercorns in brine use them including the brine, othewise, use black pepper corns and do a slight - fast - grind on the whole corns).
- 1-1/2 TB Dijon Mustard
- 1 Teas.Worchestire Sauce
- 1/2 stick Salted Butter
Procedure
- Pre-heat pan(s) large enough to handle all steaks on High heat. Make sure pan(s) are very hot. Do not crowd steaks.
- Cook steaks with 2 TB olive oil for about 4 minutes per side for rare. Test for inside temperatures - 120 is rare - 130 medium - 135 well. You might have to feel rather than test temperature as thick steaks while seared on the outside and not registering 120 inside may in fact be cooked. Remember, beef continues to cook while resting and you do not want them overcooked. Use your skills and bias on the rare side as you can always zip in micro if someone wants a little more doneness.
- Once cooked, put steaks aside and covered to rest.
- Combine all drippings into one pan scrap all of the good stuff. You might want to add one TB of broth to loosen the bits on the pan you are going to NOT use.
- Pour off most of the steak liquid leaving about 1 TB.
- Cook shallots until translucent - about 2 mintues
- Add small amount of salt and pepper - a few shakes of each.
- Add veal or beef broth
- Cook for about 2 minutes
- Add peppercorns
- Add Dijon mustard and cook until mustard is fully incorporated
- Add worshectershire sauce
- Cook until liquid is reduced by 1/3 or slightly thickened - time will vary
- Finally, add butter and fully incorporate
- Serve steaks and distribute sauce evenly over the steaks
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