Monday, September 26, 2016
Bistecca al Pepe Verde (Green Pepper Steak)
4 5 oz. each Beef Tenderloin
2 Tbsp. green peppercorn coarsely crushed (Use black if you cannot find green)
2 Tbsp. olive oil
1 Tbsp. cold butter
1/2 cup cognac
1/2 cup cream (use the Crema Mexicana non agria, it is the closest cream to the Italian cooking cream)
Salt to season
Let beef stand at room temperature for 30 minutes, season with salt and some peppercorn.
In a pan add the oil and heat it until is almost smoking. Add the meat and sear the beef 3-4 minutes per side over medium high heat. Remove the steaks from the pan and cover with aluminum foil to keep warm.
Drain the excessive grease from the pan, add the butter and the remaining peppercorn and cook over medium high heat for 1 minute. Add half of the cognac and stir. reduce heat to low, add cream and stir gently, then add the rest of the cognac. Stir, pour on the beef tenderloin and serve immediately.