2 beef steaks, your choice. 1/2 cup brandy. 8 tbsp butter. 2 shallots finely chopped. 1/2 cup white wine. 1 cup beef stock. 1/2 cup cream. Salt and freshly crack pepper to taste. Olive oil ...

Add the beef into the pot and allow it to sear for 5 minutes. Add the onions, carrots, celery to the pot and let them sweat for 4-5 minutes, or until they turn translucent. Add the garlic and let ...

Season both sides of the beef with salt, then let them sit at room temperature for 15 to 30 minutes. In a bowl, whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste, then set ...

Preheat the oven to 275°. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak.

Peppered Beef Kabobs 1 pound beef sirloin, cut into 1-inch cubes 1 medium red bell pepper, cut into wedges 1 medium green (or yellow or orange) bell pepper, ...

Season the beef with salt and freshly ground black pepper. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until ...

Sergio Abramof, of Sergio’s/SARAVÁ, makes his chilled peppered beef using one of northeast Ohio’s most frustrating plants — the invasive garlic mustard plant.