Pan-Fried Steak in Cognac-Peppercorn Sauce

Submitted by lazyme

"We love this recipe at our house. It's easy and very good. We usually double the sauce so there's plenty. From Bon Appetit."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 29.58 ml unsalted butter (1/4 stick)
• 2 shallots, finely chopped
• 4.92 ml green peppercorn, in brine, drained
• 473.18 ml low sodium chicken broth
• 118.29 ml cognac or 118.29 ml brandy
• 59.14 ml whipping cream
• 29.58 ml olive oil
• 680.38 g top sirloin steaks (about 1 inch thick)

directions

1. Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes. Add peppercorns and mash with back of fork. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
2. Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. 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. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
3. Slice steak thinly. Transfer steak to platter. Serve with sauce.

Reviews

[Chef susan from San]

this was just wonderful thank you for your recipe

 

[Nimz_]

The flavor of the cognac peppercorn sauce is so good, but I did have some problems with it thickening. I must have simmered it for 45 minutes and it never did get thick. Ended up with only about a 1/4 cup of the sauce. I don't have a clue what I did wrong, but the flavor of what I had was awesome. Thanks.