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10 FOUR SEASONS BREEZE | SEPTEMBER 2014 | COMMUNITy NEWS 1. Remove the steaks from the refrigerator for at least 30 minutes and up to one hour prior to cooking. Sprinkle all sides with salt. 2. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside. 3. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for four minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean. 4. Off of the heat, add 1/3 cup cognac to the pan and carefully ignite the alcohol with a long match or click lighter. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately five to six minutes. Add the teaspoon of cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve. Note: When igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames. Chef 's Corner By Randy Balt Pepper Steak IngredIentS 4 tenderloin steaks, 6 to 8 oz. (no more than 1½" thick) Kosher salt 2 Tbsp. whole peppercorns 1 Tbsp. unsalted butter 1 tsp. olive oil 1/3 cup cognac, plus 1 tsp. 1 cup heavy cream Pepper steak or steak au poivre is a French dish that consists of a steak, traditionally a filet mignon, covered with crushed peppercorns, pan-broiled and served with a brandy-and-butter sauce. Servings: 4 Prep. Time: 8 min. Inactive: 30 min. Cook Time: 15 min. Level of Difficulty: Intermediat Calling all residents interested in participating in this year's Craft Boutique: Start getting all of your items together, because the date will be here in no time! Mark your calendars for the mandatory seller's lottery and orientation meeting on Wednesday, Oct. 15 at 6 pm in the Lodge. There will be a random table drawing by everyone wishing to be a part of this event. Keep in mind that due to the large number of interested people, we can't guarantee that everyone will get to be a seller at the boutique. Because of the limited availability everyone will be limited to one 6 ft. table this year. The date of the Craft Boutique is Saturday, Nov. 22 from 9 am to 2 pm. The vendor fee is $5 each which goes to pay for outside advertising because we invite the general public to attend this holiday event. Contact Barbara Miller if you have any additional questions at babsmiller00@gmail.com. ~ Cindy Graves Craft Boutique 2014 dIrectIonS

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