Tri-Coloured Steak au Poivre Recèpe

This classic steak dish pairs wonderfully with a smooth, dark stout beer, which complements the meat and helps to tame the spice from the peppercorns.

Servings: 4

Ingredients:

4 1"-thick, rib, striped, or full T bone steaks (8 to 10 ozs. each)

1 Tbsp. coarse salt

1 Tbsp. whole black peppercorns, coarsely crushed

1 Tbsp. brined green peppercorns, rinsed, drained and coarsely chopped

1 Tbsp. pink Szechuan peppercorns

1 Tbsp. vegetable oil

2 large shallots, chopped

4 Tbsps. unsalted butter, cut into pieces

1/2 C brandy

3/4 C heavy cream

Preparation:

Preheat oven to 250° F.

Pat steaks dry and season both sides generously with salt.

Combine peppercorns and press evenly onto both sides of the steaks.

Heat a large heavy sauté pan, preferably cast iron, over medium-high heat until hot.

Add oil to pan and place steaks, 2 at a time, into pan.

Cook steaks, turning over once, for about 8-10 minutes total per batch for medium-rare.

Keep cooked steaks in warm oven while others cook and then place all four steaks in oven while you make the sauce.

Pour off fat from skillet, turn heat to medium-low, and add shallots and 2 Tbsps. of butter.

Cook stirring and scraping up brown bits with a wooden spoon, until shallots are golden brown.

Add brandy cautiously, as it will probably ignite, and simmer until liquid is reduced to a glaze, 2 to 3 minutes.

Add cream and any meat juices accumulated in the pan in the oven and continue to simmer sauce, stirring occasionally, until reduced by half.

Remove pan from heat and swirl in remaining 2 Tbsps. butter until incorporated.

Pour sauce over steaks to serve or serve on the side.~~Al(Alex-Alexander) D. Girvan