Wednesday, September 4, 2002
Bite with Belkys: Brandy Flamed Pepper Sirloin Steak
It's a sizzling steak that's sure to impress your friends. Just don't tell them how "easy" it is to make.
The Chef: Victor Passalacqua
Don Quixote Restaurant
3148 Commodore Plaza
Coconut Grove, FL 33133
Vegetable Oil - 2 Tablespoons
Sirloin Steak - 14Oz.
French Shallots - 3 Tablespoons (Minced)
1/4 cup red wine
1/4 cup brandy
1/2 cup Demi Glace
1/2 cup heavy whipping cream
Fresh Whip Cream - 50 ml
Black Cracked Pepper - 2 Tablespoons
Season steak with salt.
Cook in a hot pan with vegetable oil. (Medium rare about 2 and a half minutes on each side. Medium about 3 to 3 and a half minutes on each side)
Add diced shallots and cracked black pepper.
Add red wine and let it reduce.
Take the pan off the heat and add brandy.
Return to heat and add demi-glaze and heavy whipping cream.
Allow the dish to simmer for a few minutes until ingredients are mixed in well.
Serve with vegetables.