Peppercorn Steak

Peppercorn Steak


  • whole peppercorns
  • 2 beef top loin steaks, 1 inch thick
  • 2 tablespoons butter
  • salt
  • 1/4 cup chopped shallots
  • 2 tablespoons butter
  • 1/3 cup water
  • 1 teaspoon instant beef bouillon granules
  • 3 tablespoons brandy


Coarsely crack peppercorns. Press into both sides of steak. In 12 inch skillet melt first 2 tablespoons of butter over med-high heat. Cook steaks to desired doneness. Allow 11 minutes for mediums. Season steaks with salt and place somewhere to keep warm. In same skillet cook shallots in more butter. About 1 minute, until tender but not brown. Add water and bouillon and boil rapidly scraping up bits from pan. Stir in brandy, cook 1 minute and pour over steaks.

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