Peppercorn Steak. Minus the peppercorns. Accidentally.

Glutton.

Foodie?

I might be a glutton. 

Maybe I'm a foodie.

Foodie Definition:  A person who has an ardent or refined interest in food.

Yes, that's it.  I'm a foodie.

And because I appreciate all things food, and because I'm your faithful food blogger, I found it only appropriate to share with you one of the best things I've ever eaten.

I don't mean to be dramatic....

But seriously, this steak could probably bring about world peace. 

If heated political battles were interrupted by a plate of these bad boys, trust me when I tell you that everyone would gladly put down their guns for a steak knife.

I know I would!

Pepper Steak
The irony of this recipe is that I don't have peppercorns.  Even without the "pepper" part of this "pepper steak" recipe, it was still mind blowing.

You will need:
 - 4 small beef tenderloin steaks, cut at least 1 inch thick or two rib eye or T-bone steaks
 I bought a prime top sirloin.  Might I highly recommend this tender cut?  It's not too fatty, not too lean.  There is no tough grissle to chew threw or bones to cut around.  Simple put, it's divine.  The grade of the meat matters - splurge for the good stuff.
 - 1 tablespoons dried peppercorns, crushed
 - Juice of one lemon
 - 1 teaspoon olive oil
 - 4 shallots or 1 bunch green onions, finely chopped (I used green onions)
 - 1/2 cup red wine
 - 2 cups beef stock (I used homemade chicken stock)
 - Salt & pepper

Step One:  Crush the peppercorns and mix them with the lemon juice.  Place the steak into this marinade and let it sit out at room temperature for a few hours.

Step Two:  Heat your cast iron skillet up on the stove (this is essential!) and gently brush with your olive oil.  After gently patting your steak dry with paper towels, gently saute it in your skillet over medium heat.  Cook for about 5 minutes per side - please, I beg you...do not overcook the steak.  This will ruin it!  Sprinkle with a little salt, if you so desire (I sprinkled mine with a little fresh thyme I had hangin' around too!).

Step Three:  After the steak is cooked, move it to a plate and put it in the oven on the lowest setting.  This will allow you time to make your sauce, plus, it will give the meat a chance to settle.

Step Four:  In your cast iron skillet, toss in the butter.  Let it melt.  Then, add your shallots or green onions.  Saute them for a few minutes until tender.  Then, add your red wine.  Bring to a boil.  After that, pour yourself a glass of this red wine and enjoy it while you finish up making dinner!  Lucky you!

Step Five:  Add your chicken/beef stock and a pinch of salt.  Using a spoon, scrap up all the crusties off the bottom of the pan.  These are the goods!  Let the sauce simmer until it is reduced by half.  It will be nice and dark and thick and luscious.  After it's finished, you could skim out the shallots or green onions so that you're left with a nice, smooth sauce.  Frankly, I don't care that much...so I just ate them.  And they were good.

Step Six:  Serve the steak with a spoonful (or two!) of the red wine sauce.

Step Seven:  Die.

Oh my.

Vegetarians - I apologize.  But, I beg you, quit being a vegetarian and eat this.

It's a rarity that we indulge in such a treat here on the homestead.  And let me just tell ya - it was worth every penny.  Sometimes, you just gotta live on the wild side.

Side-note: We ate our first taste of lacto-fermented carrots tonight!  And, believe it or not, they were pretty good!  They didn't have any funky "off" flavors or anything.  Actually, they just reminded me a lot of sauerkraut.  It's interesting in our culture how we've continued to eat fermented cabbage, but have ceased to eat other fermented vegetables.  The carrots should definitely be eaten as a relish or garnish (you're not going to sit down and eat an entire bowl of 'em or anything).  But yum!  My intestines will thank me.

Aren't you glad that you have Stuart and I as guinea pigs for such experiments?

We could have died!

But we didn't.

Moral of the story:  Let's revive lacto-fermented vegetables!  

Moral of the story #2:  Make this steak.  Eat. Die. You can thank me later.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Pepper Steak

• 4 small beef tenderloin steaks, cut at least 1 inch thick  (or two rib eye or T-bone steaks)
• 1 tbsp dried peppercorns, crushed
• Juice of one lemon
• 1 tsp olive oil
• 4 shallots or 1 bunch green onions, finely chopped ((I used green onions))
• ½ cup red wine
• 2 cups beef stock (I used homemade chicken stock)
• Salt & pepper

1. Crush the peppercorns and mix them with the lemon juice.  Place the steak into this marinade and let it sit out at room temperature for a few hours.

2. Heat your cast iron skillet up on the stove (this is essential!) and gently brush with your olive oil.  After gently patting your steak dry with paper towels, gently saute it in your skillet over medium heat.  Cook for about 5 minutes per side – please, I beg you…do not overcook the steak.  This will ruin it!  Sprinkle with a little salt, if you so desire (I sprinkled mine with a little fresh thyme I had hangin' around too!).

3. After the steak is cooked, move it to a plate and put it in the oven on the lowest setting.  This will allow you time to make your sauce, plus, it will give the meat a chance to settle.

4.  In your cast iron skillet, toss in the butter.  Let it melt.  Then, add your shallots or green onions.  Saute them for a few minutes until tender.  Then, add your red wine.  Bring to a boil.  After that, pour yourself a glass of this red wine and enjoy it while you finish up making dinner!  Lucky you!

5. Add your chicken/beef stock and a pinch of salt.  Using a spoon, scrap up all the crusties off the bottom of the pan.  These are the goods!  Let the sauce simmer until it is reduced by half.  It will be nice and dark and thick and luscious.  After it's finished, you could skim out the shallots or green onions so that you're left with a nice, smooth sauce.  Frankly, I don't care that much…so I just ate them.  And they were good.

6. Serve the steak with a spoonful (or two!) of the red wine sauce.