Ingredients
- 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
- Kosher salt
- 2 teaspoons black peppercorns, coarsely crushed
- 2 tablespoons clarified, unsalted butter
- 3/4 cup beef stock or broth
- 3 tablespoons cognac
- 3/4 cup heavy cream
- 1 tablespoon green peppercorns in brine, drained and slightly crushed
Directions
Preheat oven to 200 degrees F.
Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
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By lcbarth_11514079
Middleburg, FL
on May 14, 2013
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I made this with a nice big sirloin in a cast iron skillet. If you're lucky enough to have a Fresh Market nearby, they carry the green peppercorns in brine, so I was able to find those without any trouble. The sauce was amazing!
By Peggysus0225
on August 26, 2012
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It is "Hatch Chile season", so added a chopped roasted Hatch Chile (left out the cracked peppercorns, used Texas produced bourbon instead of Cognac, and served it over Filet Mignon. Usually my husband cooks the best steak dinners over the grill, but now I am the WINNER of the best steak dinner ever eaten in our house!!!! This is a wonderful recipe, thanks!
By theredhead98
on April 10, 2012
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Very tasty sauce. To reduce smokiness in the house, we grilled the steaks out doors, but I sautéed mushrooms in the butter and then proceeded with the sauce as the recipe calls for. We love this sauce. It is, as my husband says, "restaurant quality".
Read all 53 reviews