Peppercorn Strip Steaks with Cognac Cream Sauce
A homemade steak sauce finishes this meal all off. The sauce sure is better than that A1 stuff.
Source and licence
"Peppercorn Strip Steaks with Cognac Cream Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Peppercorn_Strip_Steaks_with_Cognac_Cream_Sauce, revision 4518995), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Peppercorn_Strip_Steaks_with_Cognac_Cream_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518995
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cloves garlic, smashed and minced
- Salt
- Olive oil
- ¼ cup black peppercorns, cracked
- 4 ea. (24 ounces) boneless strip steaks, trimmed of excess fat
- ¼ cup cognac
- 3 tbsp heavy cream
- ¼ cup (4 tbsp) unsalted butter, cut into small pieces
Method
- Sprinkle garlic with salt. Rub with the side of the knife repeatedly until garlic forms a thick paste.
- Rub steaks with oil. Season on both sides with salt, then press peppercorns into both sides of meat. Let sit until room temperature, about 30 minutes.
- Heat a stainless steel skillet large enough to hold the steaks over high heat. Pour some oil into the pan, then add steaks. Cook 4 minutes per side for medium rare. Remove and keep warm.
- Pour out excess fat but do not scrape pan. Deglaze pan with cognac, then turn off heat and ignite with a firestick. Shake pan until flames die.
- Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.
- Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately.