Ingredients Jump to Instructions ↓

  1. Vegetable or olive oil

  2. 2 New York strip steaks - (10 oz ea)

  3. 1 tablespoon 15ml Soft green peppercorns

  4. 1 tablespoon 15ml Pink peppercorns

  5. 1 tablespoon 15ml Coarsely ground black pepper

  6. 2 Garlic cloves - minced

  7. 1/2 cup 55g / 1.9oz Carrots - unpeeled, julienned

  8. 1/2 cup 118ml Parsnips - unpeeled, julienned

  9. 1/2 cup 118ml Rutabagas - peeled, julienned

  10. 3 tablespoons 45ml Whole-grain mustard

  11. 1/4 cup 59ml Brandy

  12. 1/4 cup 59ml Beef broth

  13. 1/4 cup 59ml Heavy cream

  14. Oil - for frying

  15. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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).

  4. Serves 2.


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