Ingredients
- For Sauce:
- 2 tablespoons unsalted butter (1/4 stick)
- 2 shallots, finely chopped
- 1 teaspoon green peppercorns, in brine, drained
- 2 cups low-salt chicken broth
- 1/2 cup Cognac, or brandy
- 1/4 cup whipping cream
- For Steak:
- 2 tablespoons olive oil
- 1 1/2 pounds top sirloin steak (about 1 inch thick)
How to Make
-
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.
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Step 3: Add peppercorns and mash with back of fork.
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Step 4: Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes.
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Step 5: Set sauce aside.
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Step 6: Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper.
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Step 7: Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare.
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Step 8: Transfer steak to cutting board.
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Step 9: Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
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Step 10: Slice steak thinly.
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Step 11: Transfer steak to platter.
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Step 12: Serve with sauce.
We hope you enjoy this recipe!
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