Modern Peppered Steaks

Name: Modern Peppered Steaks
Cuisine: French
Ingredients: ½ cup sifted unbleached all-purpose flour; 1 large egg; ½ cup milk of your choice; Salt; Pepper from the mill; 1 tablespoon olive oil of your choice; ¼ cup chopped cilantro leaves; 1 large red bell pepper, peeled, seeded, and coarsely chopped; 1 large yellow bell pepper, peeled, seeded, and coarsely chopped; 1 canned chipotle chile, finely chopped; ¼ cup medium-dry sherry; 2 tablespoons unsalted butter; 6 center cut tenderloin steaks, ¾ inch thick, completely trimmed of fat and gristle

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The crepes as used here are called chemises because they dress up the steaks; this is a good dish for entertaining elegantly and rapidly. The crepe batter can be made 24 hours ahead of time, as can the pepper compote. As a vegetable, consider a medley of corn and wild mushrooms.

Ingredients

½ cup sifted unbleached all-purpose flour
1 large egg
½ cup

Europe
France
Main course

Method

Resift the flour into a small bowl. Beat the egg and mix in the milk, then gradually stir into the flour until a smooth batter results. Season with salt and pepper, then add the olive oil and cilantro and let stand 30 minutes.

Mix together all the peppers and sherry in a small saucepan. Add ½ tablespoon of the butter and cook over low heat until a very thick compote results, about 30 mi