Beef and brandy: Tips on cooking 1 flavorful dish

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MILWAUKEE -- Beef, it's what's for dinner! Chef Feker of 2Mesa Mexican Eatery joins Real Milwaukee to share his recipe for beef loin with brandy peppercorn cream sauce.

Beef Loin with Brandy Peppercorn Cream Sauce 

• 4, 8-ounce beef loin
• Pinch of chili flakes
• 1 cup heavy cream
• 1/4 cup chopped shallots
• 2 oz. of Worcestershire sauce
• 1 cup homemade beef broth or
1 can beef broth reduced by half
• 8 oz. Cognac or brandy
• 1 tablespoons drained green peppercorns in brine chopped or 1 tablespoon of dry black peppercorns crushed
• 3 tablespoons butter
• 4 tablespoon of olive oil (e.v.o.o preferred)
• Salt and pepper to taste

1. Season beef loin with salt and pepper
2. Meanwhile, heat the olive oil and 1 tbsp butter in  a heavy-bottom sauté pan on medium-high heat, then place beef in the skillet and reduce heat to medium and let brown/sear beef on both sides (3 minutes per side), working in batches and set aside (do not clean skillet).
3. Reduce heat to medium; add the chopped shallots, chili flakes and peppercorns to the same skillet, sauté for 1 minute.
4. Remove from the heat, add 1/2 the Cognac and flambé, allowing the alcohol to burn off.
5. Add reduced beef stock, cook 1 minute then add remaining Cognac and cook for another minute. Add Worcestershire sauce and whipping cream and simmer to a sauce consistency, about 3 more minutes or until the sauce coats the back of a spoon.
6. Return beef to the saucepan and simmer for  1 minute. Season sauce to taste.
7. Place your beef on your canvas (aka plate), spoon sauce over beef and get Fekerized.

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