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Pan-Fried Steak In Cognac-Peppercorn Sauce
2 T (1/4 stick) unsalted butter
2 shallots, finely chopped
1 tsp drained green peppercorns in brine
2 C low-salt chicken broth
1/2 C Cognac or brandy or Sherry
1/4 C whipping cream
2 T olive oil
1 1 1/2-lb top sirloin steak (about 1 inch thick)
1. Melt 1 T butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes.
2. Add peppercorns and mash with back of fork.
3. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
4. Melt remaining 1 T butter with olive oil in heavy large skillet over medium-high heat.
5. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare.
6. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
Slice steak thinly. Transfer steak to platter. Serve with sauce.
Makes 4 servings.
Bon Appétit
November 2002
Mark Van Wye, Rio de Janeiro, Brazil Too Busy To Cook?
I could not find green peppercorns in brine so I just crushed black peppercorns (in a coffee grinder).
Also, I used cooking Sherry not Cognac. And when eating the steak I occassionally dipped the meat into the sauce (I couldn't get it to thicken, but boy did it taste GREAT) so any carbs from the Sherry would be minimal.
I used the crushed pepper on the steak in addition to some garlic and tarragon.
We also cooked the steak in a Cast Iron Pan with butter instead of Olive Oil. Next time I'll try the olive Oil.
-K
2 T (1/4 stick) unsalted butter
2 shallots, finely chopped
1 tsp drained green peppercorns in brine
2 C low-salt chicken broth
1/2 C Cognac or brandy or Sherry
1/4 C whipping cream
2 T olive oil
1 1 1/2-lb top sirloin steak (about 1 inch thick)
1. Melt 1 T butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes.
2. Add peppercorns and mash with back of fork.
3. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
4. Melt remaining 1 T butter with olive oil in heavy large skillet over medium-high heat.
5. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare.
6. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
Slice steak thinly. Transfer steak to platter. Serve with sauce.
Makes 4 servings.
Bon Appétit
November 2002
Mark Van Wye, Rio de Janeiro, Brazil Too Busy To Cook?
I could not find green peppercorns in brine so I just crushed black peppercorns (in a coffee grinder).
Also, I used cooking Sherry not Cognac. And when eating the steak I occassionally dipped the meat into the sauce (I couldn't get it to thicken, but boy did it taste GREAT) so any carbs from the Sherry would be minimal.
I used the crushed pepper on the steak in addition to some garlic and tarragon.
We also cooked the steak in a Cast Iron Pan with butter instead of Olive Oil. Next time I'll try the olive Oil.
-K