Carson's Pepper Steak
4 10-12 oz New Strip Steak
4 Tbs. cracked black pepper, or to taste
Coarse salt to taste
3 Tbs. olive oil
¼ cup shallots, minced
½ cup of brandy
1 cup heavy cream
¼ cup Brown Veal Stock (see pg 146)
¼ cup Demi Glace (see pg 146)
Place the steaks between plastic wrap, and with the flat of your mallet lightly pound over firm surface.
In a large sauté, heat the oil over medium-high heat. Season steaks generously with salt and pepper and press firmly with hand to adhere.
Add steaks to the pan and cook about 1-2 minutes.
Turn the steaks over and continue to cook for additional 2 minutes for medium rare, or to desired doneness.
Add the shallots and sauté briefly, making sure not to burn it. Deglaze with brandy.
Move the steak to a warm patter and keep warm.