When it comes to steak, we typically grill them. That’s about the only way to fully enjoy a good steak! For something different, have you thought about preparing the way the French do? It’s very different from the methods we use, so let’s look at “French Pepper Steak”, which is also a good main dish to make if you’d like a good dinner and time is short.
You begin with filet steaks or a two-pound sirloin. The steak is pounded until it’s about 1/2 inch thick. A meat mallet or the edge of a saucer would work well for this. You then need some freshly ground black pepper. This is rubbed on both sides of the steak. Some butter goes into a hot skillet until it melts and the foaming stops. The steak goes in and cooks for three minutes on each side for a medium-rare steak. Meantime, warm some brandy and light it with a match. Pour the flames over the steak and when the flames have subsided, the steaks go on a hot platter and the meat juices left in the skillet are poured over the steaks. With a baked potato, salad and a hot bread, dinner’s done!
You’ll see in the recipe that you can use either six filet steaks that are one inch thick or one two-pound steak. I prefer the individual steaks. Make sure to use freshly ground black pepper for this recipe. The pepper that comes already ground in a metal tin doesn’t provide the same flavor as the fresh would, so go with the freshly ground and it’ll make all the difference. For the brandy, either regular brandy or apple brandy can be used, whichever you prefer. If you like your steak cooked more than medium rare, adjust the cooking time until the meat is of your preference of doneness.
If you’d like a good dessert to go with this meal, how about a “French Apple Pie”? Keeping the French theme, this would be an appropriate dessert. To get the recipe, click on the embedded link above.
Try a new and fast way to have a steak dinner as the French make it!
FRENCH PEPPER STEAK
- 6 filet steaks, 1 inch thick OR 2 lb. sirloin
- 2-3 teaspoons black pepper, freshly ground, depending on how much it takes to cover each side of the steaks
- 3 tablespoons butter
- 1/4 cup brandy or apple brandy
Pound the steaks until they are 1/2 inch thick. Rub pepper into them on each side. Put the butter into a skillet and place over high heat until the butter foam begins to subside. Saute the steaks for about 3 minutes on each side for medium rare. Flame the brandy and pour over the steaks. When the flames have subsided, place the steaks on a hot platter, pour the meat juices over the steaks and serve immediately. Yield: 6 servings.