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When anyone asks what my favorite dish is, it only takes me seconds to think of a delicious, spicy, creamy peppercorn sauce. I love it
with chicken, tuna, pork tenderloin, roasted strip steak or filet mignon. The secret is to use freshly cracked peppercorn from your
peppermill. A good quality Cognac will also help create a delicious sauce.
Makes 4 to 5 servings
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Steaks |
| 4 |
strip steaks (8 to 10 oz. each), trimmed |
| 2 |
tbsps. cracked black peppercorn |
| 1 |
tbsp. olive oil |
| 1 |
tbsp. butter |
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| Sauce |
| 2 |
tbsps. sweet butter |
| 1/2 |
cup chopped onions |
| 2 |
tbsps. minced shallots |
| 1/4 |
cup sifted flour |
| 1 1/2 |
cups rich veal or beef stock |
| 1/4 |
cup Cognac |
| 1/4 |
cup heavy whipping cream |
| 2 |
2 tbsps. green peppercorns* without
their brine |
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*Green peppercorns:
If unavailable, add a touch more black
pepper. When I first open a can of these
peppercorns, I drain them and transfer
them into a plastic container. Then cover
them with a good Cognac and refrigerate
them for months.
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Preheat oven to 450°F
Cover the steaks generously with the cracked black peppercorn. In an oven proof sauté
pan, heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter. When the butter is
foamy, add the steaks, and cook on the stove top until golden brown on both sides. Place
them in the oven and cook to your liking. Remove from oven and carefully deglaze the pan
with several tablespoons of Cognac. Spoon sauce over steak and serve immediately.
Sauce
In a saucepan, heat 2 tablespoons sweet butter. When hot, add the chopped onions and
cook until light golden brown; add the shallots and cook until golden brown. Sprinkle the
onions with the flour and mix well. Add the stock and cook for about 15 minutes. Strain the
sauce through a very fine strainer. Add the remaining Cognac, cream, green peppercorns,
and adjust the thickness of the sauce with sweet butter or cornstarch if necessary.
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