Not to be confused with steak and green peppers, this classic French bistro is beef at its finest. It features a pan-saute rib eye steak (or any prime, thick cut, boneless steak you prefer) with a brandy and red wine sauce, garnered by deglazing the pan. It is absolutely mouth watering and as good, if not better, than any restaurant could do. Use the best peppercorns you can find (Spices Etc or Penzeys but do find great pepper -not supermarket peppercorns), a good pepper mill or better yet, use a mortar and pestle to crush the peppers coarsely or put the peppercorns in a small plastic bag and crush them with a rolling pin to release the emphatic, pepper aroma and taste. And don't skimp on the beef. Buy a great, tender, properly aged cut. I serve this with classic double fried French fries, asparagus or green beans and a tossed baby greens salad, with balsamic vinaigrette, fresh garlic croutons and slivers of chevre (goat cheese). Bake or provide a warm, sour dough bread on the side. For a garlic version of this (untraditional but good), add a mashed clove or two of garlic inn the pan just before making the sauce. For the beef bouillon, use unsalted or a better quality prepared beef bouillon. The best pan for this, by the way, is Viking Range Cookware - their 11 inch, non stick or stainless frypans. The pans are deep (no spattering), and wash up (even the stainless stell one) as if it was never used. Heavy-bottomed, it allows the steaks to cook through without burning them. The well designed handled makes getting the steaks in and out of the oven a breeze. The best cookware I've tested in about 5 years. www.VikingRange.Com
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