Hand-crafted, Award-winning Garlic Salt and Pepper seasoning is sure to become your new kitchen staple! Use it in place of salt in your next recipe and taste the difference!
- 4 beef tenderloin steaks, 6 ounces each, cut 1-1 ½ inch thick
- Smokin’ Texas Gourmet Garlic, Salt, and Pepper (GSP)
- 1 tbls coarsely crushed black pepper
- 1 tsp coarsely crushed Sichuan red pepper
- 2 tbls unsalted butter
- 2 large shallots, finely sliced
- 1 ½ cups rich beef stock
- 1 tbls Cognac (can substitute a good bourbon)
- ¼ cup crème fraiche
- 1 bunch watercress, for garnish
- Put steaks in a shallow dish and season well on both sides with GSP.
- Sprinkle black pepper and Sichuan red pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes.
- Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tbls butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly.
- Cook for 2-3 minutes on first side; seared side should be nicely browned. (Medium-Rare dependent on thickness)
- Flip and cook for 2 minutes more. Transfer steaks to a warm platter.
- Make the sauce:
- Add 1 tbls butter to the pan
- Add shallots and sauté for 1 minute, stirring, until they begin to brown
- Add broth and bring to a brisk simmer
- Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes
- Stir in crème fraiche and cook until sauce is lightly thickened
- Return steaks to pan to warm, spooning sauce over them and turning once
- Arrange steaks on platter or individual plates and top with more sauce
- Garnish with bouquets of watercress and serve