Pan-Fried Steak In Cognac-Peppercorn Sauce Recipe - Cooking Index
Pan-Fried Steak In Cognac-Peppercorn Sauce Recipe - Cooking Index
"I've always taken a scientific, as well as an artistic, approach to food," writes Mark Van Wye of Rio de Janeiro, Brazil. "My family dined out a lot when I was young, and I became an adventurous eater. I would try anything and everything, and eventually I'd attempt to re-create those restaurant dishes at home. I never asked for recipes; I liked the detective work and the sense of discovery as I experimented with ingredients, just as a novice painter learns by copying the masters."
Type: Meat| 2 tablespoons | 30ml | Unsalted butter - (1/4 stick) |
| 2 | Shallots - finely chopped | |
| 1 teaspoon | 5ml | Drained green peppercorns in brine |
| 2 cups | 474ml | Low-salt chicken broth |
| 1/2 cup | 118ml | Cognac or brandy |
| 1/4 cup | 59ml | Whipping cream |
| 2 tablespoons | 30ml | Olive oil |
| 1 | Top sirloin steak, 1" thick - (1 1/2 lbs) |
Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and saute 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.
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 saute 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.
Slice steak thinly. Transfer steak to platter. Serve with sauce.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2002
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