THREE CUPS CHICKEN/SAN BEIJI (三杯雞)

Three Cups Chicken / San bei ji ( 三杯雞 ) is a popular chicken dish in Chinese Cuisine. The dish originates from the Jiangxi Province of southern China, and is a specialty of Ningdu. However, it has become especially popular in Taiwan, so much so that it is said "a restaurant that cannot cook San bei ji is not a true Taiwanese restaurant."

Its name literally translates as "three cups chicken," referring to the sauce used for it.

For each chicken, a cup each of soy sauce, rice wine and sesame oil are added. Some Taiwanese believes that the traditional recipe called for a cup each of soy sauce, sesame oil and sugar, with added ginger and basil.

For today generations, nobody cook a big pot for a family of 4 or 5 and I change the recipe to a minimum serving.

INGREDIENTS :

2.5 lb chicken tight, cut into small pieces
40 ml sesame oil
1 tbsp garlic, coarsely chopped
1.5-inches ginger, thinly sliced
7 stalks green onions, cut into 1-inch length and seperate the white and green parts
8 pieces dried chilies, soaked and drained (if you don't like too spicy, reduce the chilies)

Marinate:
1 tbsp sesame oil
1 tbsp soy sauce

Seasoning:
1 tbsp dark soy sauce
80 ml light soy sauce
120 ml Shao Hsing Hua Tiau wine
1 tbsp sugar or to taste
50 ml water
salt to taste


METHODS :

1. Marinate the chicken pieces with the marinate ingredients for at least 1 hour or more before cooking.


2. On a large heavy skillet with a medium heat, saute the garlic, ginger, white part of green onions and dried chilies in the sesame oil until fragnant, about 3-4 minutes. Add in the marinated chicken pieces and toss for another 2-3 minutes, until lightly the chicken lightly browned.

3. Pour in the seasoning ingredients except the salt and let it come to a boil.

4. Reduce the heat and simmer covered for about 30 minutes. Then continue to simmer uncovered, for another 15 minutes or more until the sauce has reduced by half and chicken is tender. Stir occasionally while simmering.

5. When the dish is almost done, add the rest of the green onions and season with salt to taste.

6. Serve it hot with a bowl of steamed white rice and enjoy!!!

PEAR FRANGIPANE TART

This is a french recipe I adapted from Barbara Adams website called Beyond Wonderful. I used to buy this kind of dessert at pastries store but now I can bake fresh from my oven myself.

Last week, my sister gave me a bunch of pears from her house and I decided to make some pear tart to share. The tart came out to be the yummiest tart I ever had with the creamiest of the almond cream and the fruitiness of the poached pears. Let me share this recipe with all my dearest blogger friends and Happy Baking!!!

You need to poached the pears 1 day ahead (for method on how to poached pears, please go to this link) or you can buy it from a jar at grocery store.

INGREDIENTS :

For Pate Sablee Tart:

2 cups all-purpose flour
8 tbsp unsalted butter, cut into small pieces, chilled
1/2 cup confectioner's sugar
1/4 tsp salt
1 large egg, lightly beaten
1 tsp pure vanilla extract

Direction :

1. Pulse flour, butter, sugar and salt in a food processor just to combine, about 20 seconds.

2. Add egg and vanilla and pulse until the mixing just begins to hold together.

3. Dust hand with flour and evenly press the dough along the bottom and sides of a 9-inch fluted tart pan with removable bottom.

Note: The crust should be approximately 1/4-inch thick

4. Prick the bottom of the shell several times with a fork, cover with plastic wrap and put it in the freezer to keep it cold while you preparing the filling.



For The Frangipane /Almond Cream:

6 tbsp unsalted butter, at room temperature
1/2 cup sugar
3/4 cup ground blanched almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 large egg
2 tsp dark rum or 1 tsp pure vanilla extract

Directions :

1. Put the butter and sugar in the food processor or if you prefer, you can make the cream in a mixer fitted with a whisk attachment or in a bowl with a rubber spatula and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended.

2. Add in the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend.

3. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

4. Spread the frangipane /almond cream mixture evenly across the chilled tart shell.

5. Cut each poached pears in half and then cut each half in a fan. Use a spatula to lift the cut pears onto the tart, placing evenly at four points on top of the frangipane.


6. Place the tart on a baking sheet and bake for 45-50 minutes, until the frangipane is puffed and golden brown and brush it with some apricot jam.

7. Cool on the metal rack and serve with some powdered sugar (optional).

CRISPY BAKED SHRIMP WITH LEMONY MAYO

I got this recipe from MYRECIPES.com and is the best baked shrimp I ever had!!! You'll should try it to believe it.....even my hubby wants me to make it again the next day. The recipe called for Arugula but I substitute to Romaine lettuce.

INGREDIENTS :

1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs)
3/4 cup all purpose flour
4 large egg whites, lightly beaten
4 tsp kosher salt, divided (I only used 2 tsp because is too salty for the 1st time)
1/2 tsp cayenne pepper (optional)
5 1/2 tsp extra virgin olive oil, divided
24 large raw shrimp, peeled with tail on and deveined
4 cups arugula or tender watercress sprigs (I substitute with romaine lettuce)
1 1/2 tbsp fresh lemon juice
Freshly ground black pepper


METHODS :

1. Preheat oven to 475 F. Pour bread crumbs, flour and egg whites into 3 shallow bowls. Stir in 1 tbsp (I used 1 tsp) salt and cayenne pepper into bread crumbs and 1 tsp salt into flour.

2. Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in the bread crumbs. Press each shrimp in oil, then coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.

3. Bake shrimp until browned on the bottom, about 8 minutes; then turn over to bake until golden brown all over and opaque but still moist-looking in the center of thickest part, 5-8 minutes longer.

4. Mix arugula with lemon juice, remaining 1 1/2 tbsp olive oil, salt and pepper to taste.

5. Serve shrimp with arugula and Lemony Mayo.



Lemony Mayo (Yields: 1 1/4 cups)

Ingredients:

2 large egg yolks
2 tbsp fresh lemon juice, plus more to taste
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup canola oil
1 tsp finely shredded lemon zest


Method:

1. In a food processor, whirl egg yolks, 2 tbsp lemon juice, mustard, sugar, 1/2 tsp salt and a few grinds of black pepper. With motor running, pour in olive oil and canola oil gradually. The mixture should be thick and shinny.

2. Add lemon zest then salt and lemon juice to taste. Chill until cold.

KUAY TIAW PAD THAI WITH SHRIMPS

Last week I was watching this Throwdown with Bobby Flay and he was competing with one of the Thai lady with her famous Kuay Tiaw Pad Thai. At the end of the show...and there comes the tasting time and the winner was the Thai lady with her authentic Thai taste.

I cooked this Pad Thai and it really turns out taste better than those selling in Thai Reastaurant. Some Thai Restaurant, they added alot of sugar and it taste too sweet. Hereby I would to share this recipe with you'll and Happy Cooking!!!

Recipe Courtesy of Nongkran Daks

INGREDIENTS :

4 tbsp vegetable oil, plus extra as needed
1 tsp garlic, chopped
1/2 cup fresh shrimps, peeled and deveined
1 tbsp preserved radish, washed,drained and chopped
1/4 lb medium size dried rice noodles, soaked 60 mins in a cold water, drained
5 tbsp Pad Thai sauce, recipe follows ***
2 large eggs, beaten
1/2 tsp ground hot chilies, or more to taste (used the dried ground chilies from Thailand)
2 tbsp ground roasted peanuts
1/2 cup sliced chinese garlic chives/green onions
2 cups bean sprouts, rinsed and drained
some limes, sliced


METHODS :

1. Heat the oil in a wok. Add the shrimp and stir until the shrimps turns pink. Then add the beaten eggs and combined it well until the shrimp is cooked and dish up. Set aside.

2. In the same wok, add the garlic and radish, stir fry until aromatic. Add in the noodles and the Pad Thai sauce, mixed it well for about 3 minutes.

3. Add in the ground hot chilies, roasted peanuts, chinese garlic chives, bean sprouts, eggs and shrimps. Stir fry until well mixed for about 4 minutes.

4. Place the Pad Thai in a plate and served hot with some sliced limes.



***PAD THAI SAUCE

Ingredients:

1 cup tamarind sauce
1 cup palm sugar (used Thailand palm sugar)
1 cup water
1/2 cup fish sauce
2 tsp salt

Method:

Mix all the ingredients in the saucepan and let it comes to a boiled. Turn the heat to medium and simmer for 60 minutes until the sauce is thickened.

The remaining sauce can be stored up in the refrigerator for further used.

CRANBERRY WITH PECAN BISCOTTI

I am a lover to biscotti with a glass of milk or a cup of fresh coffee. I always make myself to go to Starbuck and get some from there although they are kinda plain. Anyway....the last time when I was in San Francisco, I went to this Italian bakery and they sell all kinds of biscotti. I brought some dried fruits biscotti and they were so chewy and delicious.

So ever since I came back from there, I've been missing the biscotti I had before and so I decided to make it by myself. I make this biscotti with some dried cranberry for the fruity taste and pecan for the crunchinest. Hereby I would like to share the recipe with you'll and Happy Baking!!!

INGREDIENTS :

2 1/4 cups all purpose flour
1/2 cup granulated sugar
2 tsp finely grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted pecans
1/2 cup dried cranberries
2 large eggs
1 egg yolk from large egg
1 tbsp lemon juice
1 tsp pure vanilla extract


METHODS :

1. Position the oven rack on the center and preheat the oven to 325 F. Line the baking sheet with a parcement paper.

2. In a large bowl on a stand mixer with paddle hook or with hand, stir together the flour, sugar, lemon zest, baking powder and salt until well blend.

3. Add the pecans and dried cranberries. Beat on low speed or with wooden spoon briefly.

4. Meanwhile in a small bowl, lightly beat the eggs, egg yolk, lemon juice and vanilla with a whisk.

5. With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.

6. Scrape the dough onto an unfloured work surface and lightly dust your hands with flour. Knead the dough briefly and shape the dough into 2 equal section.



7. Shape each section into a 2-inch by 10-inch log. The dough will be sticky so you may need to add more flour to your hand as you go along to accomplish this.

8. Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5-inches apart.

9. Place the baking sheet in the oven and bake for about 40 minutes, or until the top of the logs are cracked and the dough inside the cracks are no longer looks wet.


10. Place the baking sheet on the wire rack and allow the logs to cool about 15 minutes. Leave the oven set for 325 F for second baking process.

11. Using a serrated knife, cut the log on slight diagonal into 1/2-inch sliced. Use a gentle sawing motion to cut through the top crust. Place the slices with the cutting sides down on the baking sheet.

12. Bake for another 10-20 minutes, or until they are dried to your taste. At 10 minutes, they are still chewy.


13. Place the baking sheet on a wire rack and allow to cool completely on the sheet before storing.

ORZO WITH SAUSAGE, PEPPER & TOMATOES

The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta. Orzo pasta is a type of pasta which is made in the shape of a grain of rice. Orzo pasta is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. Many markets carry orzo pasta, and several options may be available for consumers to choose from.

This is my first time using orzo pasta and it really delicious with the recipe provided below.

Recipe courtesy Giada De Laurentiis

Serves : 4 to 6 servings

INGREDIENTS :

1 red bell pepper
1 orange bell pepper
1 pound orzo pasta ( I used Barilla )
3 cups chicken stock
3 cups water
1 tbsp kosher salt
2 tbsp olive oil
7 oz (2 links) mild Italian turkey sausage, casings removed
1 clove garlic, minced
2 plum tomatoes, chopped
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/2 cup ricotta salata cheese, crumbled



METHODS :

Using tongs, place the bell peppers over the gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5-6 minutes (Alternatively, place the peppers on a baking sheet and broil for 5-8 minutes, until charred). Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.

In a medium saucepan, bring the chicken stock, water and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to bite, stirring occasionally about 8-10 minutes.

While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.

Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tbsp of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley.

Serve!!!

STEAMED EGG TOFU WITH MINCED SHRIMP

Making this egg tofu really easy and simple. When I cooked this, my hubby in the first time told me that this dish is super delicious and taste better than restaurant. I was so happy that day and told him that I need a glass of red wine to celebrate. Really...he always comment that all my foods is OKLAH!!!

Anyway...I wanna share this recipe with you'll that are interesting and Happy Cooking!!!

INGREDIENTS :

2 tubes egg tofu
1 lb shrimps, peeled, divined and chopped
1 tsp sesame oil
1 tsp light soy sauce
1/2 tsp freshly ground black pepper
1 tsp corn starch
2 green onions, chopped


For Sauce ;

1/2 cup low-sodium chicken broth
1/4 tsp cornstarch
1 tsp oyster sauce
1 tsp Hua-Tiau cooking wine




METHODS :

1. In a medium bowl, mixed the chopped shrimps with sesame oil, light soy sauce, pepper and cornstarch and set aside.

2. Cut the egg tofu crosswise into 16 round pieces, about 2 cm thickness.

3. Lay the cut tofu in a shallow dish and scoop out the center of the tofu with a small spoon to form a bowl (like picture shown above).

4. Spoon the shrimp mixture into the tofu.

5. Steam the shrimp tofu for about 15 minutes in high heat.

6. While the shrimp tofu is steaming, combine all the sauce ingredients in a small sauce pan and simmer over medium-heat, until the sauce comes thick.

7. Once shrimp tofu is done steaming, remove from the steamer. Pour away half of the liquid from the steamed shrimp tofu.

8. Drizzle the prepared sauce onto the shrimp tofu and served hot with steamed white rice.

LEMON POPPY SEEDS CUPCAKES WITH MANGO CREAM CHEESE FROSTING

My new adventure of creating a poppy seeds cupcakes. After hearing from my friend Su from Cooking Momster, she baked this poppy seeds cupcakes last week and turn out the cupcakes is not soft and fluffy. So I told her that I will try it myself and make her recipe little bit different and it really turns out to be super moist and fluffy. Here I would like to share my ideas of baking to all of you and Happy Baking!!!


Always remember to preheat the oven before doing any baking. This is a MUST!!! I boiled a pot of hot water and pour it in a baking sheet and leave it in the oven while I do my cupcakes mixing.


After mixing all the ingredients, I fold in the poppy seeds until well mixed.


Then put the mixture in a prepared lined muffin cups at about 2/3 full ( I'm lazy to do the 2nd batch so I put all the mixture in the muffin cups till full).


Put the muffin cups to the baking sheet with hot boil water ( that's called Water Bath Method ).


This is the batch of cupcakes look like after baking for 30 minutes at 350 F / 175 C


After the cupcakes cooled, I frosted with some Mango Cream Cheese Frosting and topped off with a lemon for decorations.

INGREDIENTS :

For Cupcakes:

3 large eggs, at room temperature
150 g fine granulated sugar/caster sugar
1 tsp pure vanilla extract
100 g unsalted butter, at room temperature
100 ml milk, at room temperature
210 g self-raising flour
1/4 tsp fine salt
2 lemon, zested
1 lemon, juiced
50 g poppy seeds


For Mango Cream Cheese Frosting:

1/4 cup mango puree
4 cups powdered sugar
8 oz cream cheese, at room temperature
8 oz ( 2 sticks ) unsalted butter, at room temperature
1 tsp pure vanilla extract




METHOD :

For Cupcakes:

Preheat the oven to 350 F / 175 C. Place the cupcake liners in the 12 muffin cup tin.

In a mixing bowl with paddle attachment, beat the butter until creamy for about 5 minutes. Then gradually add the sugar and beat until pale and fluffy for about 15 minutes. Add the eggs, one at a time until incorporated and then add the vanilla extract and the lemon zest.

Add the flour in 3 batches and the milk and lemon juice in 2 batches. Always start with dry ingredients then the wet ingredients. Always end with wet ingredients. Mix until well incorporated. Then fold in the poppy seeds until well mixed.

Example : add the flour, then the milk and lemon juice. Then again flour then the milk and lemon juice. And lastly the flour.

Using a ice-cream scoop, scoop the mixture to the lined muffin tins until at 2/3 full.

Bake in the water bath for about 30 minutes or until a skewer inserted into the middle of the cupcake comes out clean.

Leave cupcakes in the cupcake muffin tins for 3 minutes before taking out and let it cool completely on a wire rack before frosting.



For Mango Cream Cheese Frosting

In a mixing bowl with a paddle attachment, beat the butter and cream cheese until creamy. Then add the mango puree and the vanilla extract until incorporated.

Gradually add the powdered sugar, 1 cup at a time.

Beat the frosting at low-medium speed until it smooth and ready to frost.

These cupcakes are so yummy, moist and fluffy. With the Mango Cream Cheese Frosting combination with the LemonPoppy Seeds Cupcakes....I can said is a best dessert for summer time!!!

BROILED PEACHES AND MERINGUE

In summer, there are plenty of ripe peaches in the grocery stores and markets. Last week while I was checking my Foodbuzz profile, Kiss Me Spatula sent me a post regarding her new recipe of Peaches and Meringue and her post was selected in the top 9.

I follow step by step of how to make these peaches taste right. My family and I really love this recipe. When you bite on the peaches and the meringue, the combination is just right and tasty. I hereby would like to share this recipe with you'll and happy cooking!!!

INGREDIENTS :

2 large ripe peaches, halved and pitted
3 tbsp plus 1 tsp sugar, divided
1 large egg white, at room temperature
2 tbsp finely chopped graham crackers


METHODS :

Preheat the boiler. Put the peaches, cut side up, on a baking sheet and sprinkle with 1/4 tsp sugar on each half. Broil 4 to 5 inches from the heat until tops begin to brown, about 2 to 4 minutes.

Beat egg white with a pinch of salt in a deep bowl using an electric mixer at medium-high speed until foamy. Gradually add remaining 3 tbsp sugar, beating until white holds stiff, glossy peaks. Then fold in the finely chopped graham crackers.

Place a dollop of meringue on each peach half and broil for about 10 to 15 seconds. Turn off the broiler and leave the peaches in the oven just until tips of meringue are browned, for about 20-30 seconds ( watch carefully and makes sure it don't burn ).

THAI GREEN PAPAYA SALAD ( SOM TUM )

The main ingredient in Thai Papaya Salad is fresh green papayas and that is the reason why this papaya salad is also referred to as the Green Papaya Salad. There are a few variations in the recipes for this popular Thai dish and mine, I added some 'Cincalok' ( Malaysia fermented shrimp ) and is so tasty. If you don't have the fermented shrimp, you can omit and use the dried shrimp ( hair- bee ) instead. Green Papaya Salad/Som Tum is traditionally made using a mortar and pestle (or kloke in Thai). If you don’t have a kloke, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl.


My husband love to buy this dish at his favorite Thai restaurant all the time. So I took this opportunity to make one of my own for him to try. If you don't like too spicy, just add 1 to 2 thai chilies in the mixture.....we love spicy so that's why I added more. And the result....he loves it and he said taste better than he brought from the restaurant.

INGREDIENTS :

1 1/2 tbsp palm sugar/gula melaka
1 tbsp fresh lime juice
4 cloves fresh garlic, peeled
2 tbsp fish sauce
2 tbsp Cincalok / dried shrimp
5 Thai chili peppers
7 cherry tomatoes
3 tbsp roasted peanuts, finely chopped, unsalted



METHOD :

1. Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they’re broken up.

2. Add the shredded papaya, tomato, sugar, lime juice, fish sauce, roasted peanuts and cincalok/dried shrimp, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to get the taste you like.

3. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.

BALSAMIC CHICKEN DRUMETTES

I got this recipe from Giada De Laurentiis at Food Network show. I always love to watch how she introduce each ingredient and she always teach you step by step how to prepare each meal.

Chicken drumettes are always one of my family favorite. These drumettes is so yummy and is really a WOW to my family. Here I would like to share the recipe with all my friends and anyone who visit my blog.

INGREDIENTS :

1/2 cup balsamic vinegar
1/2 cup honey ( I used Organic Honey for more pure taste )
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumettes from the chicken wings
2 tbsp toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley ( Italian parsley )



METHODS :

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumettes to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinade for 2 hours.

Preheat the oven for 450 F.

Place the chicken drumettes on a non-stick foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinate liquid in a small saucepan. Bring to boil ( in order to kill the bacteria ). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve on the side.

Use a pastry brush to brush some of the reserved cooked marinate sauce on the chicken drumettes. Place the chicken drumettes on a serving platterand sprinkle with the toasted sesame seeds and the chopped parsley.


Cook's note from Giada : I like the rosemary and garlic flavors in the background.
Brushing the cooked drumettes with the reduced marinade helps
the flavors along. Also, re-moistening helps the parsley and the
sesame seeds to adhere.

STEAK AU POIVRE WITH CREAMY MASHED POTATOES

Recently in Foodbuzz, I find out this Steak au Poivre recipe from The Gourmet Foodie Blog. It's almost familiar to Pepper Steak because it used a lot of freshly crushed black peppercorns. The taste of this steak is so yummy and little heat from the peppercorns.


I marinated the steak with crushed peppercorns for almost 1 hour and closed it firmly with wax paper


With a heavy skillet, I cook the steak with butter and vegetable oil


In the plate, I put a scoop of creamy smashed potatoes and add the steak on top of it. Then I poured the Steak au Poivre sauce on top of the steak and add some steamed broccoli on the side. Finally I ganished it with a sprig of fresh parsley.

INGREDIENTS :

3 tbsp black peppercorns
4 (3/4-inch thick) sirloin steak
1 tbsp vegetable oil
3 tbsp unsalted butter
1/4 cup minced shallots
1/2 very good quality of Cognac
2/3 cup heavy cream
2 tsp dijon mustard
some freshly ground sea-salt
some fresh parsley for garnish



METHODS :

Coarsely crush the peppercorns from a grinder or in a sealed plastic bag, or between two sheets of wax paper with the bottom of a heavy skillet.

Pat dry the steak. Then with a pastry brush, brush the dijon mustard onto both sides of the steak and then press the pepper onto both sides too. Let it stand at room temperature, loosely covered with wax paper for 1 hour.

Preheat the oven to 200F. Season the steak with some freshly ground sea-salt.

Heat the oil and 1 tbsp unsalted butter in a 10 to 11 inches heavy skillet over moderately high heat until foam subsides. Add the steaks in 2 batches and cook, turning once, until meat is just springly to the touch, about 4 to 5 minutes per batch for medium-rare. With a slotted spatula, transfer steaks to a baking sheet with sides and keep warm in the oven.

Pour off the fat in the skillet, then add shallots and remaining 2 tbsp unsalted butter and cook over moderate heat, stirring, until shallots are softened about 1 to 2 minutes. Add cognac (do this slowly if you used gas stove because the brandy can caught fire), bring to boil until reduced to a glaze, about 2 minutes. Then add the cream and any meat juices that accumulated on the baking sheet. Bring it to a boil and stir occassionally until the sauce is slightly thickened and reduced to about 3/4 cup for about 3 minutes. Season the sauce with some freshly ground sea-salt to taste.

Pour the sauce on top of the steak and serve hot.