FLEMING'S STEAKHOUSE FAVORITES

FLEMING’S PEPPERCORN SAUCE

4 N.Y. Strip Steaks  (12 ounces each)
6 teaspoons freshly cracked Black Pepper  
2 teaspoons Olive oil    
1 shallot, minced
1/2 teaspoon dried thyme
4 tablespoons Brandy
1/2 cup Red wine (Cabernet)
1 cup Heavy cream

Combine the cracked black pepper and kosher salt then season both sides of each steak pressing the black pepper into the meat on both sides.  Place the olive oil in a large sauté pan set on medium high heat.  Add the steaks and sear on each side for about 6-7 minutes to a medium rare consistency.  Pull the steaks out of the pan and reserve on a plate to collect any juices.   

Mince the shallots turn the heat down to medium heat then cook in the sauté pan with the thyme for 2 minutes.   Add the brandy and cook for 30 seconds to burn off the alcohol.  Add the red wine and reduce to half in the pan.  Add the heavy cream and cook for 2 - 3 minutes scraping the bottom of the pan to get more flavor in the sauce.  Add the steaks and any juices from the plate back into the pan and allow the meat  to re-heat for 1 minute.  
Place the steaks on a plate then cover each steak evenly with the sauce.     
      
           
EQUIPMENT NEEDED       
Sauté pan, Large          
Cutting board          
Chefs knife          
Measuring cup          
Measuring spoon          
Chefs tongs          
Plate          
           
 

 
FLEMING’S POTATOES

A house specialty that is wonderful for the holidays or anytime with roasts, grilled steaks or poultry.


1/2 cup fresh jalapeños  (seeded, finely diced)
6 oz. leeks (cleaned, ends cut off, bottom three inches in ½ inch dice)
1/2 tablespoon garlic (finely minced)
2 teaspoons Kosher salt
1/2 tablespoon black pepper, fine grind
1/2 stick butter
2 1/2 cups heavy cream
2 cups half ‘n half
6 oz. cheddar cheese, grated
6 oz. jack cheese, grated
4 lbs. Idaho russet potatoes (peeled, sliced into 1/16 inch thick circles)
Spray pan coating


Placed butter in large saucepan on medium high heat.  Add jalapenos, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring continually.

Add cream and half ‘n half and bring to a simmer.  When cream is hot, removed from stove. Stir in both cheeses and blend thoroughly.

Place potato slices in a large mixing bowl.  Add cream mixture to bowl, folding potatoes and sauce gently together. 

Spray a large non-stick ceramic dish with non-stick coating.  Place potato mixture in cooking dish and evenly distribute potatoes and sauce.

Cover with plastic wrap and then aluminum foil.  Bake in a pre-heated 350 degree oven for 45 minutes.  Remove foil and cook an additional 15 minutes to brown potatoes.  


Yield:  12-14 servings