Carson's Pepper Steak

Carson's Pepper Steak
Serves 4

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.

To the pan, add heavy cream, Demi Glaze and Veal Stock.  Bring sauce to a boil and reduce to 2/3.  Spoon the sauce over the steaks.

Reprinted with permission from Carson's. The original recipe appears in their cookbook, for sale at their restaurant located at Monroe and Sylvania.