How to make it

  • Espagnole Sauce:
  • In a large stockpot, add butter and melt over medium heat. Add carrots, celery shallots and garlic. Cook until vegetables are caramelized.
  • Add tomato paste and cook for 5 minutes, deglaze with red wine.
  • Add stock and reduce by one-third.
  • Make a Wondra flour slurry with red wine, add to stock cook until thickened, season with salt and pepper, strain thru chinois.
  • Label, date and refrigerate.
  • Directions:
  • 1. Season steak with Mitchell’s Steak Dust and Black Pepper on all sides.
  • 2. In a steel sauté pan with oil blend, sear steak on both sides.
  • 3. Place steak in a 500-degree oven until cooked to the desired temperature. Remove from the oven and hold warm.
  • 4. Add the shallots and green peppercorns to the sauté pan and cook for 1 minute.
  • 5. Deglaze with brandy and add the Espagnole sauce and reduce.
  • 6. Monte in butter, salt and pepper, chopped parsley and cream.
  • 7. Return steak to pan and coat all sides well with sauce.
  • 8. Nape sauce over front 1/3 of steak and garnish with watercress.

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