Pan Fried Steak In Cognac Peppercorn Sauce Recipes

PAN-FRIED STEAK IN COGNAC-PEPPERCORN SAUCE

Steps:

• 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.
• 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.
• Slice steak thinly. Transfer steak to platter. Serve with sauce.

PAN FRIED PEPPER STEAK

Steps:

• Method:
• Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
• Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
• Add the stock, heat and maintain a simmer then return the steaks to the pan.
• Add the cream and allow it to melt through. Finish with a squeeze of lemon.
• To serve:
• Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
• Place a piece of steak over each and finish with the sauce.