| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Home1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Boneless strip steak |
| 4 |
ts |
Green peppercorns |
| 2 |
ts |
Black peppercorns – smashed |
| 1 |
tb |
Butter |
| 2 |
tb |
Cognac |
| 1/4 |
c |
Beef broth |
| 1/4 |
c |
Heavy cream |
|
|
Salt to taste |
INSTRUCTIONS
Directions: Trim the steak of excess fat and cut in into two pieces.
Using a mallet, pound each piece to flatten it slightly. Press 1/2
tsp. of the green peppercorns into each steak, on both sides. Then,
place the black peppercorns on a plate and coat the steaks with the
pepper. Melt the butter in a heavy skillet and saute the steaks until
browned on the outside, about 2-3 minutes. Pour off the fat from the
skillet and add the cognac. Transfer the steaks to a plate and keep
warm. Add the stock, cream and remaining peppercorns. Cook over high
heat until thick. Pour over steaks and serve.
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