n fact more than the recipe calls for-it's your
Toss mushrooms, spinach, shallots, parsley, and mint together in a large bowl.
Cook bacon in a large saute pan over med-high heat until crisp.
Remove bacon to a paper towel-lined plate, then toss with spinach salad.
Sear steak in same pan in bacon drippings to desired doneness, 6-7 minutes per side for med-rare.
Let steak rest 5 minutes, thinly slice against the grain into strips.
Divide salad among four plates and top with steak strips; serve with lemon-pepper vinaigrette (posted separately).
small amount over each steak.
Serve remaining sauce in
DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL
he crushed garlic. Coat each steak evenly on both sides with
T peppercorns on each steak.
Place steaks unpeppered side
Trim steak of all fat and quickly dip into cold water.
Drain, but do not pat dry.
Apple Pam to a skillet; sear the steak on both sides over high heat.
Lower the heat to cook as desired, adding a little extra water as necessary.
Place the cooked steak on a warm serving platter while preparing the sauce.
op and bottom of each steak with the pepper and salt
Press pepper into both sides of steaks. Heat butter and oil in a large skillet over high heat; add steak and sear on both sides. Reduce heat to medium high and cook an additional 6 to 7 minutes on each side, more for well done.
Remove steak to serving platter and keep warm. Season lightly with salt to taste.
Add brandy to pan with drippings and heat until bubbly; add a small amount of cream. Pour sauce over steaks; garnish with parsley.
Steak: Prepare a hot fire. Rub
Press 1 1/2 teaspoons crushed pepper into each steak with heel of hand.
In small bowl, combine lemon juice, Worcestershire sauce and hot sauce; set aside.
In another bowl, combine parsley, margarine and garlic.
Form into 2 equal balls and refrigerate until well chilled.
Season the steaks with the salt. Spread a tablespoon of the mustard on one side of each steak. Coarsely grind the peppercorns in a coffee grinder or with a mortar and pestle or in a food processor. With your fingers, press 2 tablespoons of the pepper into each steak. Turn the steaks over and repeat the process with the remaining mustard and pepper.
Season both sides of each steak with the salt and pepper.<
ream sauce.
Place each steak on a toasted slice of
nto both sides of each steak.
Cover and refrigerate 1
Place peppercorns in plastic bag; crush with rolling pin. Press crushed peppercorns into meat on both sides.
Allow steaks to stand 1/2 hour to absorb flavor.
Keep refrigerated.
Heat oil and butter in pan.
Add steaks; cook quickly on both sides to seal in juices.
Continue cooking until done to your preference. Remove steaks to platter.
Stir wine in same pan.
Bring to boil, scraping pan.
Reduce wine to 1/4 cup; stir in cream.
Heat, but do not boil.
Pour over steaks.
Serves 4.
inutes, or until center of steak is 160 degrees.
Remove
ress both sides of the steak into the peppercorns to coat
For the steak.
Place the green peppercorns
Blend cream cheese with garlic, caraway, basil, dill weed and chives.
Pat into round, flat shape.
Roll generously on all sides in lemon pepper.
NOTE: This is better if you make it a few days ahead.
It tastes a lot like French Boursin au Poivre.