Pepper Steak Recipe

Favorite Restaurant Beef Recipe

This Pepper Steak Recipe is one of many that makes me wonder if my family and restaurant guests were a bunch of cowboys in an earlier life. In fact, I sometimes think half the restaurant customers were raised on a cattle ranch.

They all love beef and really like this recipe. It is a favorite beef recipe.

So when you're wondering what to do with a glorious cut of sirloin, or you just purchased a couple of New York steaks, turn to this restaurant recipe to get the job done and appreciated.

Elsewhere on the website the subject of beef in general is addressed and the articles urge three things. Even if you or your family members love beef as much as my family and many restaurant guests ...watch portion size, the number of times you serve beef weekly and the quality of beef you buy.

I also think buying natural beef is something everyone should do, even if it means serving beef fewer times each month because of price.

You can use almost any cut of beef. I have used this recipe with hamburger and everyone gratefully cleaned their plates. But I frequently use sirloins or New York's and occasionally a filet mignon for this recipe. Your choice.

Pepper Steak Recipe

Favorite Restaurant Beef Recipe

Preparation time: 10 minutes. Serves 2.

Ingredients:

2 five to six ounces cuts of beef (sirloin, New York or ...your choice for your pepper steak recipe)
2 tablespoons of vegetable oil or clarified butter
2 tablespoons crushed black peppercorns (you can adjust for your taste preference)
2 ounces sliced mushrooms
2 ounces of brandy (makes this a favorite restaurant recipe)
4 ounces of au jus (or strong beef stock)
2 ounces of whipping cream (heavy cream)

Instructions:

Heat vegetable oil or clarified butter in a large skillet over medium-high heat
Pound steak very lightly (unless you are using hamburger), then roll in fresh peppercorns
Sear the beef in the hot skillet, turn over to sear other side and cook to desired doneness, turning down heat if necessary so it doesn't burn (see cooking table below and use your meat thermometer.
Remove the meat to a plate and cover loosely with foil to keep warm
Add the mushrooms to the skillet and sauté 30 seconds

Deglaze and flame with brandy, scraping particles from the bottom of the pan (use a long lighter, stand back and do not do this with flammables over or near your skillet - it will flame up - see picture)
Add au jus or beef stock and cook until half of the original volume (reduce down)
Add heavy cream and reduce until thickened (until sauce coats a spoon)
Plate your beef and pour sauce in a ribbon pattern, at an angle, across the beef (do not coat entire top of steaks with the sauce)

Serve with roasted red potatoes or garlic mashed potatoes and a vegetable such as cooked carrots.

Meat Thermometer Cooking Temperatures
NOTE! The meat continues to cook for a few minutes after you remove it from the heat.