Carbs: 5 grams carbs total
1 teaspoon whole black peppercorn
1 teaspoon whole white peppercorns
*tsp whole corriander seeds
*tsp whole allspice
4 beef tenderloin steaks — top loin or sirloin – 1″ thick
kosher salt — to taste
2 tablespoons butter
1 cup brandy
1 cup beef stock
How to Prepare:
Combine all the peppercorns and seeds.
To crush: place them in a clean kitchen towel & smash them with a cleaver so the mixture is partly coarse and partly fine.
(You can also use a mortar & pestle or a coffee grinder — just pulse til the correct consistency.)
With your hands, press the pepper mixture into both sides of the steaks and then sprinkle them with the salt.
Heat a large, heavy-based skillet (preferably cast iron) over medium-high heat for a few minutes.
Add the butter, and before it turns brown, add the steaks, making sure not to crowd the pan. Cook them, turning often, for 6 to 8 minutes or until they are brown.
Set a steak on each of four dinner plates and keep them in a warm oven.
Pour the brandy into the pan and bring it to a boil. Scrape the bottom of the pan to remove the brown bits that cling to it. Pour in the stock and bring to a boil. Let the mixture bubble steadily until it reduces to cup.
Spoon the sauce over the steaks and serve at once. I have also, on occasion, put a pat of butter on top once the sauce has been put on. Great with a ‘loaded’ salad w/ bleu cheese dressing.