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Steak with green peppercorn sauce


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  • 2 tsps green peppercorns, packed in brine
  • 2 Tbsp unsalted butter
  • 4 beef filets or NY Strip steaks (1/2 lb each)
  • Salt
  • 1/4 cup cognac
  • 1 cup heavy cream



Step 1

1. Rinse and drain peppercorns and set aside

2. Melt butter in a large, heavy skillet. When it starts sizzling add the beef filets and saute on high heat for 5 minutes. Salt to taste, turn filets and cook another 5 minutes. (if you prefer your steak rare, cook 3 minutes on each side).

3. remove skillet from heat, add cognac and return to heat. Ignite very carefully with a kitchen match to flambe. When flame dies down add cream and peppercorns. Cook for 1 more minute, turning filets once. Serve on individual plates topped with sauce.

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