Good Cooking since 1995
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Roll the trimmed steak in crushed peppercorns and press them into the surface
Saute to desired doneness with 1 tablespoon of butter over medium-high heat in a heavy bottom pan, (4 minutes on each side will be about medium-rare) remove from pan and let rest while you make the sauce.
Using the same pan; remove the fat, if any, add the shallots and swirl with a spoon. Remove the pan from the burner, add the red wine and brandy quickly, then return to the burner. This is done so the alcohol that is evaporating doesn't explode in your face. Reduce the wine/brandy mixture to almost a syrup then add demi-glace, swirl in the butter and sauteed steak. Heat the steak in the sauce one minute, add a few drops of water to keep the sauce fluid, adjust taste with salt if needed. Garnish with generous sprigs of watercress. Sprinkle the steak with chopped chives and plate with sprigs of watercress.