I'm so glad to be back in the kitchen with Julia - it seems like such a long time away with vacation, and the sprain and all...
...first - you'll have to make your boeuf - it's pretty well documented in the post on boeuf bourguignonne - I just cut my steaks using a biscuit cutter...
...then you cook your seitan steak in Tracy's mixture for the filet mignon...
...drain that on some toweling...then you're ready to pick up with Julia's recipe...
...crush your peppercorns...
...just roughly...
...then rub and press the peppercorns into both sides...and let stand for at least 1/2 hour - 2 or 3 hours is better, Julia says...
...Julia actually has you sauté the steak and then add the butter and shallots - but I went ahead and added my shallots to the butter to begin with...
...then sautéed the steak in butter (Earth Balance)...
...brown on both sides...
...remove the steak and add some brandy...
...add some stock - I used the stock that I cooked the steak in...
...boil rapidly to evaporate the alcohol...
...then off heat - add a couple of Tablespoons of Butter - Earth Balance...
...it was so shiny, glistening and smelled so good...
...Julia says to decorate the platter with potatoes and pour the sauce over the steak and serve...
...we added some green beans as well - and let me tell you - this was once again a superb meal - so tender, juicy and good - the sauce really makes it special...
Substitutions:
Tracy's filet mignon
Earth Balance for the butter
Recipe here: Mastering the Art of French Cooking
p. 296
