PEPPERCORN PLANT RECIPES

Steps:

• Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.

Steps:

• For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook. 
• Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside. 
• Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.