Beef rib eyes with Brandy pepper sauce

Name: Beef rib eyes with Brandy pepper sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Québécoise
Ingredients: 2 large beef T-bones; Olive oil; 1/2 cup Apple Brandy by Michel Jodoin; 3/4 cup beef broth; 2 tablespoons peppercorns, crushed; 1/2 cup 15% country-style cream; salt from the mill

Preparation 15 min
Cooking 15 min
Servings 2
Freezing I do not suggest

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Ingredients
Preparation
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You should LOVE these grilled beef rib eyes with pepper sauce. The sauce is just legendary and it tastes like pepper and Brandy! For real, it’s the best sauce I’ve tried so far! Have the ingredients on hand for the sauce, as it can all go quite quickly.

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Ingredients

2 large beef T-bones
Olive oil
1/2 cup Apple Brandy by Michel Jodoin
3/4 cup beef broth
2 tablespoons peppercorns, crushed
1/2 cup 15% country-style cream
salt from the mill

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Preparation

Remove the steaks out of the fridge 30 minutes before cooking to cool them down. Place on a work surface, drizzle all sides with a thin stream of olive oil and rub to coat. Season generously with salt and pepper on both sides.
In a large cast-iron skillet over high heat, cook the steaks 2 to 3 minutes per side depending on the desired doneness. Remove skillet from heat. Place the steaks on a plate, cover tightly with aluminum foil and let rest for 5 minutes.
Over medium heat, return the pan to the heat, deglaze with Brandy and scrape the bottom to bring out all the flavours. Cook 1 minute, stirring.
Add beef broth and pepper and reduce by half, about 2 to 3 minutes.
Add the cream, season with salt to taste and mix. Cook, stirring, 2 to 3 minutes, until the sauce has reduced and is slightly thickened. Serve over grilled steaks!

Our sommeliers suggest

Zuccardi Q Cabernet Franc

Mendoza, Argentina

Zuccardi Q Cabernet Franc is a red from Mendoza, Argentina, with the peppery edge cabernet franc is known for, so it meets the crushed peppercorns in the sauce halfway. It also has enough body for a rib eye and enough freshness to cut the cream and the brandy. Plate the steaks, open the bottle, and take your time. Nobody is in a rush with a dinner like this! See the product

Pommette, 5.4%

Ras l'Bock

The peppercorn and brandy sauce is rich and a little sweet. An amber lager with apple picks up that brandy with its apple-orchard notes, almost like dry cider, and its toasted grain follows the crust on the rib eye. A fruity beer with a big cut of meat is less obvious, and it works. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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