Pan-Fried Steak in Cognac-Peppercorn Sauce

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #35723

September 18, 2020



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

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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