Peppered Skirt Steak, Brandy Mushroom Sauce over Baguettes

READY IN: 40mins
YIELD: 4-6




  • Steak -- Rub a little olive oil on the steak and season well on both sides with the peppercorns and salt. Now, I prefer using my indoor grill pan, to get some nice grill marks, but you could use an outdoor grill, or even a large saute pan, but you may have to cut the steaks in 2 pieces to get them to fit in a pan. You can even broil it, but I don't like the outcome as well. Cook to medium rare, for me (but cook it how you like it), and remember it will continue to cook after removing from the heat. About 5-7 minutes on the first side not quite as long on the second side (it depends on the thickness of your steak). Remove and cover with foil to let it rest.
  • Sauce -- In a small pot, melt the butter and saute the shallot and mushrooms until lightly tender. Add in the brandy (you can ignite it if you want or you do not have to). If you ignite it, please remember to remove from the heat before doing so. If you ignite it, please let it burn off a few seconds, and then add in the broth and simmer about 4 minutes until most of the liquid is absorbed. This is the perfect time as the steak is resting.
  • Bread -- Just brush or drizzle olive oil over the slices of bread and lightly toast on each side.
  • Finish the Sauce -- After most of the liquid has reduced, add in the cream and bring to medium heat. Don't boil! Just heat up the cream.
  • Steak -- Slice AGAINST the grain to ensure a tender steak.
  • Serve -- Just plate a couple of toasted baguettes on each plate and top with sliced steak. Top that with the creamy mushroom brandy sauce and chopped scallions as a garnish. ENJOY!