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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Entertain outdoors this summer. This is a great recipe for doing just that. Ingredients:
4 rib eye steaks, 3/4-inch thick |
1 1/2 teaspoons olive oil |
1 teaspoon salt |
3 -4 tablespoons peppercorns, coarsely cracked |
2 tablespoons butter |
4 shallots, minced |
2 tablespoons cognac or 2 tablespoons brandy |
1/3 cup dry red wine |
3 tablespoons heavy cream |
1 1/2 cups beef gravy, canned or homemade |
salt & freshly ground black pepper, to taste |
Directions:
1. Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
2. Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
3. Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
4. Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
5. Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.
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