Preheat oven to 350 degrees. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. CAUTION: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings. Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy-fried shoestring potatoes. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-066 broadcast 11-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 12-28-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 249 (78%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 66.1mg||20 %|
|Sodium 1495.7mg||52 %|
|Potassium 330.6mg||9 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 10.6g|
|Protein 7g||10 %|
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Calories per serving: 318
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