Basque Pepper Steak

I was served something like this at a  French Basque restaurant in San Francisco and it was so good I had to recreate it since I live 900 miles from San Francisco.

4 beef filet mignon steaks – (4 oz ea)

2 tablespoons coarse ground pepper

2 teaspoons sea salt

1 tablespoon olive oil

1 tablespoon butter

2 cloves minced garlic

1/2 cup red wine

1 tablespoon brandy

1/2 cup cream

1 tablespoon minced sun dried tomatoes

1 teaspoon paprika

1/4 teaspoon red pepper flakes

Cover both sides of the meat with pepper and salt, dividing the amount evenly for both sides of all 4 steaks and lightly pound the spices into the meat. Heat olive oil and butter in a pan and quickly sauté the garlic and remove from pan. Add meat and cook on both sides about 5 to 10 minutes until medium rare. Transfer to a hot platter and add wine and brandy to deglaze pan and then add back garlic and stir in cream, sun dried tomatoes and season with paprika and red pepper. Heat through and when the sauce is the proper consistency pour over steaks and serve.




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