Located inside the opulent Henry Flagler legacy in Palm Beach, it’s only fitting that Flagler Steakhouse serves dishes fit for royalty. As its name implies, steak is a featured dish, seasoned to a melt-in-your-mouth tenderness and served with gourmet sauces that would seem unattainable to ordinary cooks.
I might not have an artisan hand-painted ceiling, but with the following recipe on my kitchen counter I was able to serve my husband the best steak he says he’s ever had. Granted, being a mere provincial pheasant, I had to look up Calvados to find out that it’s just a fancy French version of Apple Brandy. Laird’s Applejack Brandy works just as well and can be found at many liquor stores.
6, 14-oz. New York strip steaks
6 tbsp. crushed black peppercorns
To taste, meat seasoning (see recipe)
2 oz. brandy cream sauce (see recipe)
3 tbsp. olive oil
Mix all ingredients together well. Hold in a covered container at room temperature.
1 tbsp. brown sugar
Sweat the garlic, shallots and thyme in the butter for approximately two minutes. Add apples and cook for three minutes. Add the brandy, vinegar and apple juice. Reduce by half. Add the stock and reduce by half. Add cream and slowly reduce until sauce consistency is achieved. Strain through a fine mesh sieve and finish the sauce with mustard, peppercorns, Calvados and brown sugar. Season with salt and pepper.
Brush the olive oil over the steak. Season with meat seasoning and press the steak into the peppercorns ensuring both sides are covered. Heat sauté pan until the smoke point, and sear the steaks on both sides. Place in a 400-degree oven until desired temperature is achieved. Place two ounces of the brandy cream sauce over the steak and serve.