1. Sprinkle both sides of steak with salt. With the flat side of a carving knife, pound 1 tablespoon of crushed peppercorns into 1 side of each steak. Set aside.
2. Heat 1 tbsp of the butter in a heavy bottom skillet over medium heat. When the foaming subsides, add the shallot and cook, stirring occasionally, until softened, about 2 minutes. Add the beef and chicken stock, increase heat to high, and boil until reduced to about 1/2 cup--about 8 minutes. Set the reduced broth mixture aside in a bowl
3. In the same skillet, heat up the skillet over medium heat until hot. Lay the steaks unpeppered-side down in the hot skillet, increase the heat to medium-high, firmly pressing down on the steaks with a firm spatula, until well browned on this side (about 6 minutes). Using tongs, flip the steak, again firmly pressing down to brown this side - 3 minutes for rare, 4 for medium rare, and 5 for medium. Transfer the steaks to a large plate and cover with aluminium foil
5. Pour the reduced broth, cream, and 1/4 cup of brandy into the now empty skillet. Increase the heat to high and bring to a boil, scraping the pan bottom with a wooden spoon to loosen the brown bits. Simmer until a golden brown and thick enough to heavily coat the back of a metal tablespoon--about 5 minutes. Off the heat, whisk in the remaining 3 tbsp of butter, one piece at a time, the remaining 1 tbsp of brandy, the lemon juice, and any accumulated meat juices. Salt to taste.
best to have steak at room temp, so take out of fridge an hour before cooking.
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|Serving Size: 1 Serving (894g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 479 (57%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 29.1g||146 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 179.4mg||55 %|
|Sodium 3194.3mg||110 %|
|Potassium 1846.8mg||49 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.6g|
|Protein 62.7g||90 %|
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Calories per serving: 844
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