DIRECTIONS:
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Place peppercorns in press-closure baggie.
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Crush with a hammer.
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Lightly coat both sides of steaks with peppercorns.
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Heat oil in large skillet.
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Sauté steaks over medium-high heat until rare or medium rare (3-4
minutes per side).
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Remove from pan and discard oil.
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Return steaks to pan, add 1/3 cup cognac.
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Cook over high heat until cognac is reduced to about 3 tablespoons.
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Remove steaks to serving platter and keep warm.
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Add cream to pan; cook and stir over high heat until cream boils and thickens.
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Add 2 teaspoons cognac and salt.
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Spoon sauce over steaks and serve.
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