Here is a fantastic cooking demonstration from our Head Chef Stephen Moise for New York Pepper Steak with Brandy Cream sauce a favorite at our Hungry Bear restaurant. He makes it look so easy I can’t wait to try it.
To give you a little bit of Chef Stephen’s background he started cooking at age 12 and got his first Chef’s job at age 21. Chef Stephen worked at the world famous Tavern on the Green in New York for renowned Chef Patrick Clark where he became the primary coordinator for several of their largest haute cuisine dinners. Chef Stephen was also food stylist for the Patrick Clark cookbook and one of the featured Chef’s in the book. So to say that Chef Stephen is an asset to the Resort is an understatement.
We hope that you will enjoy this easy how to cooking demonstration. Come visit us soon and enjoy more of the Chef’s amazing cooking while you are here at the Resort. The recipe for New York Pepper Steak with Brandy Cream sauce is listed below.
New York Pepper Steak
With Brandy Cream
Executive Chef; Stephen J Moise
2 – 8oz. New York Steaks
4 tablespoons Canola Oil
1 cup cracked Pepper
1 cup beef stock
1 tablespoon chopped shallots
2 tablespoons brandy
¼ cup heavy cream
½ teaspoon Dijon mustard
1 teaspoon salted butter
1 teaspoon chopped flat leaf parsley
Take steaks out of the refrigerator 15-20 minutes prior to cooking to allow them to come to room temp. Rub steaks with a little of the Canola oil. Pour cracked pepper on to a plate or shallow dish. Lay steaks down on cracked pepper make sure both sides of the steaks are evenly covered with the cracked pepper. In a hot pan add the beef stock and shallots; bring to a boil stirring occasionally. In another hot pan add 1 tablespoon of canola oil, add steaks. Cook steaks on high heat to seal in the juices until each side has a dark brown cracked pepper crust. Remove steaks from the pan and put on a baking sheet and put in the oven. The temperature of the oven will depend on how you prefer your steaks cooked, for example set your oven temp at 110 – 120 and cook for another 5 minutes for rare steak, move temp higher if you prefer your meat more well done. Once sauce has come to a boil reduce heat to medium. Add Dijon mustard, stir, add cream continue stirring until mixed well. Simmer sauce stirring occasionally until it becomes a glossy brown color (about 5 minutes). Turn heat up to high add brandy stir, add butter and continue stirring until mixed. Remove from heat and add parsley. Drizzle sauce over steaks and serve