The classic and one of the best steak sauces.
4 Strip Steaks 8 to 10 ounces each trimmed
1 tbsp Extra Virgin Olive Oil
2 tbsp Cracked Black Pepper
1/4 cup Good quality Cognac or Brandy
1 cup Rich Veal or Beef Stock
1/4 cup Heavy Whipping Cream
1 tbsp Green Peppercorns without the brine
2+ tbsp Sweet Butter Add to taste
Preheat Oven to 500º
Cook the Steaks.
Cover the steak generously with cracked black pepper.
In an oven proof sauté pan, heat I tablespoon olive. When hot add the steaks, and cook on the stove top until golden brown on one side at Least 3 to 4 minutes. DO NOT TOUCH THEM. Flip them on other side and put in PREHEATED Oven. For medium rare you should reach an internal temperature of about 130º to 135º.
Remove steaks from frying pan and let them rest while you make the pan sauce. Carefully deglaze the pan with several tablespoons of cognac. Be careful if you are going to flambé the fumes may create a huge flame.
Add stock, cream and the peppercorns bring to boil and let it reduce and thicken for a few minutes. After the sauce has reached the right consistency turn the heat off and add as much butter as you wish!
Spoon sauce over steak and serve immediately.
Note: How to make a rich beef stock.
2 c beef stock
1 Tbl tomato paste
Optional: onion skins, leek, garlic, carrots
Put stock in a saucepan, whisk in the tomato paste and add optional additional vegetables if desired.
Bring to boil then reduce to simmer and cook at least 1/3 of the volume away.
