Steak au Poivre
Serves 2
- 2 boneless shell steaks (3/4 lb each, about 1 1/4 inches thick)
- 1 Tbs black peppercorns
- 1 tsp white peppercorns
- 1 tsp dried green peppercorns
- 1 tsp fennel seeds
- 1 Tbs unsalted butter
- 1 Tbs vegetable oil
- 3 Tbs heavy cream
- 2 Tbs Cognac or brandy
- salt
- In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet.
- Pat steaks dry and coat both sides with peppercorn mixture.
- In a 10-inch, heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare.
- Season steaks with salt and transfer to plates.
- Pour off excess fat from skillet and add cream and Cognac.
- Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute.
- Season sauce with salt and spoon over steaks.