Peppered Skirt Steak, Brandy Mushroom Sauce over Baguettes
- Ready In:
- 2 lbs skirt steaks
- rough ground black peppercorns
- kosher salt
- olive oil (to grill, either inside or out, or you can even a use frying pan)
- 1 loaf Italian bread, thin sliced
- olive oil
- 2 teaspoons minced shallots
- 2 cups sliced cremini mushrooms (you can also use a white or button mushroom)
- 1 1⁄2 cups heavy cream
- 1⁄2 cup beef broth
- 1⁄3 cup brandy
- 2 scallions, fine chopped
- 1 tablespoon butter
- 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!
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<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>