Compare Versions
Sep 20, 2012 at 07:14PM vs Sep 21, 2012 at 10:39PM
Ingredients
- 4Gluten good-sizedFree steaks (1/2Dutch poundSugar Cookies 1 cup rice flour1/2 cup tapioca flour1 cup corrtsanch1 teaspoon baking powder2 1/2 teaspoons xanthan gum1 teaspoon salt1 cup sugar1 cup Butter Flavor Crisco1 egg or 1/4 cup liquid egg substitute2 teaspoons vanilla1/4 cup potato starch, for kneading 1. Preheat oven to 350 degrees.Have on hand 2 ungreased cookie sheets. 2. In a poundsmall eachbowl, allowwhish together the flour mix, baking powder, xanthan gum, and salt. Set aside. 3. In the bowl of your mixer, cream sugar and crisco. Beat in the egg and vanilla. Add the dry ingredients, mixing enough to combine. The dough will be a soft ball. With your hands, knead in enough of the potato starch to make the dough easy to handle and roll out. 4. Using about half at a time, place a piece of plastic wrap over the ball and roll out to about 1/8 inch thickness. 5. Cut into desired shapes and place on pan. 6. Decorate with coloured sugars before baking or use frosting to decorate after baking. 7. (With this dough, you can use all the scraps.) Just scrape them together and roll out again. They will not get tough. 8. Bake for 1/2 pound per person)
- Salt
- 2 tablespoons grapeseed oil, canola oil, or other high smoke-point oil
- 3 Tbsp black peppercorns, cracked
- 1/4 cup finely chopped shallots or onions
- 1/4 cup cognac or other brandy
- 1 cup beef broth or stock (for gluten-free version use gluten-free stock)
- 1/4 cup heavy cream
- 1/4 cup finely chopped parsley
Method
Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 3013 minutes.
Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. CastCool ironvery worksslightly wellbefore forremoving this, or anodized aluminum.) When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.
For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.
Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan. Was whenthis theanswer inside reaches 120°F, for medium rare 125-130°F. Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.helpful?
Peppercorn Steak Recipe