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Name: Brandy-Peppercorn Steak with Root Vegetable Straw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 tb green peppercorns Soft; 1/2 c Rutabagas unpeeled, julienned thinly lengthwise; 1 tb Pink peppercorns; 1 tb black pepper Coarsely ground; 1/4 c Brandy; 1/4 c Beef broth; 1/4 c Heavy cream; 1/2 c Carrots unpeeled, julienned thinly lengthwise; 2 New York strip steaks (10); 3 tb Whole-grain mustard; Oil for frying; Vegetable oil or olive oil; 1/2 c Parsnips unpeeled, julienned thinly lengthwise; salt and pepper to taste; 2 Garlic minced

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INGREDIENTS

1 tb green peppercorns ; Soft
1/2 c Rutabagas ; unpeeled, julienned thinly lengthwise
1 tb Pink peppercorns
1 tb black pepper ; Coarsely ground
1/4 c Brandy
1/4 c Beef broth
1/4 c Heavy cream
1/2 c Carrots ; unpeeled, julienned thinly lengthwise
2 New York strip steaks ; (10)
3 tb Whole-grain mustard
Oil ; for frying
Vegetable oil ; or olive oil
1/2 c Parsnips ; unpeeled, julienned thinly lengthwise
salt and pepper ; to taste
2 Garlic ; minced

Servings

INSTRUCTIONS

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. 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. 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). Serves 2. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 147 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

NOTES

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Brandy-Peppercorn Steak with Root Vegetable Straw

1 tb green peppercorns Soft
1/2 c Rutabagas unpeeled, julienned thinly lengthwise
1 tb Pink peppercorns
1 tb black pepper Coarsely ground
1/4 c Brandy
1/4 c Beef broth
1/4 c Heavy cream
1/2 c Carrots unpeeled, julienned thinly lengthwise
2 New York strip steaks (10)
3 tb Whole-grain mustard
 Oil for frying
 Vegetable oil or olive oil
1/2 c Parsnips unpeeled, julienned thinly lengthwise
 salt and pepper to taste
2 Garlic minced

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. 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. 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). Serves 2.    Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 147    Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (635g)
Recipe Makes: 2

Calories: 461
Calories from Fat: 119 (26%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 0.9g
Cholesterol 138.1mg		42 %
Sodium 1278.5mg		44 %
Potassium 1410.8mg		37 %
Total Carbohydrate 25.1g		7 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 18.3g
Protein 55.9g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 461

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