It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is FOUR-PEPPERCORN STEAK!

I was never much for huge pepper flavors until I had a peppercorn steak at my favorite German restaurant when I was a teenager. I loved it so much I’d order it every time we went there. Alas, they closed down and I was forced to find a close facsimile of the flavors. This recipe isn’t exactly like the steak I remember but it makes my taste buds happy when I’m craving peppercorn steak. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 293 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

FOUR-PEPPERCORN STEAK
[Serves 4]

1 T. peppercorns
1 T. green peppercorns
1 T. pink peppercorns
1 T. white peppercorns
¾ lb. whole green beans
½ lb. baby carrots, pared
8 sm. red potatoes, un-pared & quartered
½ lb. mushrooms, quartered
4 rib-eye steak (3/4”)
2 minced shallots
3 T. butter
½ cup dry sherry
½ pint cherry tomatoes
¼ cup warmed brandy

Place peppercorns in heavy plastic bag. With rolling pin, crush peppercorns. Mix with 1 tsp. salt. Rub into both sides of steak. In skillet, over med-high heat, melt 1 T. butter in 1 T. oil. Sauté steaks about 5 minutes, turning once. Remove steaks from heat, keep warm. In same skillet, melt remaining 2 T. butter. Add vegetables and ½ tsp. salt. Sauté 5 minutes. Add sherry, bring to boil. Simmer, covered, 5 minutes or more until tender. Return steaks to skillet. Add cherry tomatoes; heat through. Pour brandy over steaks. Carefully set aflame with lighted match held to one side of inside edge of skillet. With long-handled tongs, turn steaks until flaming stops. Serve with vegetables and hot, crusty bread.

Happy Eating!