French Pepper Steak

I use the Double Musky recipe for the steaks and a simpler Burgundy sauce. Obviously it's very fattening, being a fried steak, but for a special occasion you can't beat it. I like to serve this with steamed green beans. Don't start the beans too early or they'll be mushy! Wait until the steaks have gone in the pan.

4 New York steaks, 16 to 20 ounces each

2 cups soy sauce

¼ cup lemon juice

2 cups flour

¾ cup coarse black pepper

2 cups Brown (Burgundy) Sauce (see recipe below)

Oil

Mix together soy sauce and lemon juice. Mix together flour and ½ cup of coarse black pepper. Mix together Brown (Burgundy) Sauce with ¼ cup of coarse black pepper. Heat about ¼ inch of corn oil in cast-iron skillet until the oil pops when a drop of water is dropped in it. Using tongs, dip the steak into the soy-lemon mixture, then into the flour mixture, coating it on all sides. Place the steak in the skillet. Turn the steak frequently, and if it’s large, fry the sides too (hold the steak upright with the tongs to cook the sides). For a medium-rare steak, fry for about 10 to 12 minutes. 

BURGUNDY SAUCE
1 tbsp. butter 1 tbsp. flour 2/3 c. beef bouillon 3 tbsp. Burgundy wine Few grains black pepper Red food coloring Heat a small saucepan. Melt butter in pan. Add flour and blend. Add bouillon and cook until thickened, turning dial to simmer once mixture starts to boil. Add wine, pepper and a few drops of red food coloring, which turns it a nice pink color.