Peppercorn Strip Steak with Sautéed Shallots And Portabellas December 19 2018
4 boneless beef strip steaks
1/4 cup cracked black pepper corn
1 Tbsp seasoning salt *
1/4 cup sliced shallots
1/4 cup brandy
1/4 cup sliced baby portabella mushrooms
3/4 cup beef stock
* Can substitute for Tweety's Love Rub - Available online at www.bubbasqdining.com
Pat dry steaks. Sprinkle both sides evenly with seasoning salt and the cracked peppercorn.
Pound each side with a meat tenderizer. In a large, heated skillet, sear the steaks without crowding for 6-7 minutes on each side. Add one minute for medium. Remove the steaks and place on a plate and let stand lightly covered.
Leave enough juice from steaks to cover the bottom of the pan. Add shallots, mushrooms, and brandy. Cook for about 15 seconds if the brandy flames up let it burn out itself
Add the 3/4 cup of beef broth and boil until it is reduced down by half. Add chopped parsley. Strain out shallots and mushrooms. Place on top of each steak and pour the broth in side bowls for an incredible sauce to dip your steak in.