Pan-Fried Steak in Cognac-Peppercorn Sauce

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #35723

September 18, 2020

Categories: Steak, French,



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

Original is 4 servings

Nutritional

  • Serving Size: 1 (316.2 g)
  • Calories 408.2
  • Total Fat - 25.4 g
  • Saturated Fat - 10 g
  • Cholesterol - 132.1 mg
  • Sodium - 775.3 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.1 g
  • Protein - 41.5 g
  • Calcium - 61.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat.

Step 2

Add shallots and sauté until beginning to brown, about 5 minutes.

Step 3

Add peppercorns and mash with back of fork.

Step 4

Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes.

Step 5

Set sauce aside.

Step 6

Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper.

Step 7

Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare.

Step 8

Transfer steak to cutting board.

Step 9

Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.

Step 10

Slice steak thinly.

Step 11

Transfer steak to platter.

Step 12

Serve with sauce.

Tips


No special items needed.

1 Reviews

Mikekey

10 Stars! The sauce is to die for. I have never used brined green peppercorns before, but going to find other recipes using them. The sauce would be good on chicken, pork and even white fish.

5.0

review by:
(5 Mar 2022)

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