5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes by Claire Robinson

Author:Claire Robinson [Robinson, Claire]
Language: eng
Format: epub
ISBN: 978-1-4555-0000-0
Publisher: Grand Central Life & Style
Published: 2010-08-14T16:00:00+00:00

RIB EYE STEAKS · BRANDY · HEAVY CREAM · SHERRY VINEGAR · BUTTER

RIB EYE STEAKS au POIVRE

Preheat the oven to 375°F.

Heat a large, well-seasoned cast-iron skillet over high heat. Pat the steaks dry with a paper towel and season with salt; press 2 tablespoons pepper into the meat. Put the steaks into the hot skillet and cook until blackened and they have released themselves from the skillet. Turn the steaks and transfer the skillet to the oven. Cook until a meat thermometer reads 125°F for medium rare, or to desired doneness.

Remove the skillet from the oven and transfer the steaks to a cutting board; cover with aluminum foil to keep warm. Put the skillet back over medium heat. Carefully add the brandy and ignite it to burn off the alcohol. Add the cream, vinegar, and peppercorns and simmer until very thick. Stir in the butter just before serving.

Slice the steaks and serve them with peppercorn sauce.

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