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菲力牛排配胡椒汁

菲力牛排配胡椒汁

在中高温下加热煎锅，然后倒入油和澄清的黄油。用盐和大量新鲜黑胡椒烹饪菲力牛排，并根据您的喜好烹饪（2分钟每侧为中等稀有，3分钟每侧为中等，取决于您的菲力牛排的厚度）。一定要密封圆角边缘。转移到板。

添加黄油的旋钮到平底锅，然后炒中青葱，蘑菇和胡椒中火5分钟，直到青葱软化，蘑菇变褐。把菲力牛排倒回锅里。在金属杓子里加热白兰地，用火柴轻轻地倒入热锅里，尽可能地站在后面。一旦锅停止燃烧，再次去除菲力牛排。

将葡萄酒倒入锅中，迅速加热并快速煮沸直至减半。这将需要大约5分钟。添加库存并再次减少，这次减少三分之二。搅拌奶油到酱汁，让它稍微增厚。检查酱汁的调味，然后将鱼片放回锅中温暖，舀起酱汁。立即服务。

Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.