Recipe courtesy of Emeril Lagasse
38 min
13 min
25 min
2 servings


  • 2 6-ounce rib eye steaks
  • Salt and 1 cup coarse-cracked black peppercorns
  • 1/2 cup Dijon mustard
  • Vegetable oil, for sauteing
  • 1/4 cup minced shallots
  • 2 tablespoons good-quality brandy
  • 1 tablespoon chopped garlic
  • 2 cups veal stock
  • 1/4 cup heavy cream
  • 3 tablespoons butter
  • Chopped parsley, for garnish
  • Fried shoestring potatoes, for serving


Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings.

Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes.

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