Pepper-Crusted Beef w Cognac & Golden Raisins

Step 1: To plump the raisins, heat the cognac in a small saucepan over low heat just so simmering, then remove from heat and add the raisins and set aside to plump, about 30 minutes.

Step 2: To pan-fry the steak, combine the white, black, and green peppercorns and allspice in a shallow bowl.

Step 3: Season the steaks with salt on both sides and press the peppercorns into one side of the steak.

Step 4: In a large skillet, heat the oil over medium-high heat, and add the steaks without crowding, pepper side down first, and cook each side for 3-5 minutes for medium rare.

Step 5: Transfer the meat to a warm platter and cover with foil to keep warm.

Step 6: To make the pan sauce, pour off the fat from the skillet. Remove the skillet from the heat and add the raisins and cognac.

Step 7: Return the pan to high heat and bring to a boil. If you have a gas cooktop especially, watch for flame-ups.

Step 8: Cook until the mixture is reduced by half, about 2 minutes.

Step 9: Add the beef stock, and decrease the heat to medium, and cook until slightly reduced, and additional 2 minutes.

Step 10: To finish the sauce with butter, remove the pan from the heat and whisk in the butter, one piece at a time.

Step 11: Taste and adjust for seasoning with salt. No additional pepper is necessary.

Step 12: To serve, return the steaks and any accumulated juices to the skillet and baste ith the sauce. Serve immediately.