3 Pepper Ribeye with Brandy Cream

by Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel

The full, peppery Refosco pairs very nicely with the richness of the steak and the spiciness of the peppercorn. The cream sauce mellows the pepperiness of both nicely.

Ingredients:
4–10 ounce boneless ribeyes
1 t. black peppercorns, ground
1 t. pink peppercorns, ground
1 t. white peppercorns, ground
1 T. salt
2 T paprika
1/4 cup Cajun spice
1 T. mustard seed
1/8 cup brandy
1/2 cup cream
1/8 cup oil

Procedure:
1. Combine dry ingredients iin a shallow bowl or dish. Dust both sides of ribeye with mixture.
2. Preheat medium size saucepan over medium high heat.
3. Add oil and sear ribeyes for 4 minutes per side or until medium rare. Remove from pan.
4. Carefully deglaze pan with brandy (will flame up) After alcohol has burned off, add cream.
5. Reduce until thick. Serve over ribeyes.
Enjoy with baked potato and sautéed spinach. Serves 4.