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Thread: Pepper Steak

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    Administrator Chef's Avatar
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    Pepper Steak

    2 8-ounce each boneless strip steaks
    salt, to taste
    3 tablespoons peppercorns, cracked
    1 ounce clarified butter
    2 ounces cognac
    4 ounces heavy cream
    2 ounces whole butter
    Servings: 2
    1. Season the steaks with salt. Spread the peppercorns in a hotel pan and press the steaks into them, lightly coating each side.

    2. Sauté the steaks in the clarified butter over high heat for 2 to 3 minutes on each side.

    3. Remove the pan from the heat. Pour the cognac over the steaks, return the pan to the heat and flambé. When the flames subside, remove the steaks from the pan and keep them warm on a plate.

    4. Add the cream to the pan. Bring to a boil and reduce for 2 minutes over high heat; monter au beurre. Pour this sauce over the steaks and serve immediately.
    Last edited by Chef; February 16th, 2008 at 01:33 AM.

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