Instructions:
Step 1: Pat steaks dry and season both sides generously with salt and black pepper.
Step 2: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side (for medium-rare) or until desired doneness. Transfer to a plate and tent with foil to rest.
Step 3: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon butter. Sauté chopped shallots for 2–3 minutes until softened.
Step 4: Carefully add cognac to the skillet. Let it simmer for about 1–2 minutes, allowing the alcohol to burn off.
Step 5: Stir in the cream and peppercorns. Simmer for 3–4 minutes until the sauce thickens slightly.
Step 6: Return steaks to the skillet and spoon sauce over the top to warm through briefly.
Step 7: Serve steaks immediately, garnished with thyme or parsley if desired.
Storage Information:
Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. Not recommended for freezing.
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