Pan-Fried Steak in Cognac-Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I've always taken a scientific, as well as an artistic, approach to food, writes Mark Van Wye of Rio de Janeiro, Brazil. My family dined out a lot when I was young, and I became an adventurous eater. I would try anything and everything, and eventually I'd attempt to re-create those restaurant dishes at home. I never asked for recipes; I liked the detective work and the sense of discovery as I experimented with ingredients, just as a novice painter learns by copying the masters. Look for green peppercorns where capers and pickles are sold in the supermarket. (They're also good in salad dressings.) Ingredients:
2 tablespoons (1/4 stick) unsalted butter |
2 shallots, finely chopped |
1 teaspoon drained green peppercorns in brine |
2 cups low-salt chicken broth |
1/2 cup cognac or brandy |
1/4 cup whipping cream |
2 tablespoons olive oil |
1 1 1/2-pound top sirloin steak (about 1 inch thick) |
Directions:
1. Melt 1 tablespoon butter in heavy medium saucepan over medium-high heat. Add shallots and sauté until beginning to brown, about 5 minutes. Add peppercorns and mash with back of fork. Add broth, Cognac, and cream and boil until sauce is thick enough to coat spoon, whisking occasionally, about 15 minutes. Set sauce aside.
2. Melt remaining 1 tablespoon butter with olive oil in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until brown and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board. Add reserved sauce to same skillet and bring to boil, stirring to scrape up browned bits.
3. Slice steak thinly. Transfer steak to platter. Serve with sauce.
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