Beef rib eyes with Brandy pepper sauce

Name: Beef rib eyes with Brandy pepper sauce
Prep time: 15 min
Cook time: 15 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

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!