Pan-Fried Steak in Cognac-Peppercorn Sauce
"We love this recipe at our house. It's easy and very good. We usually double the sauce so there's plenty."
Ingredients
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.