*STRIP STEAK WITH PEPPER CREAM SAUCE
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pan sauté strip steaks until done, when done put on oven safe tray and keep warm in a 200 degree pre heated oven. Saute steaks in 2 tbsp clarified butter. After removing steaks, add ¾ c beef stock or broth and whisk to remove bits and allow to reduce for 3 to 4 minutes over med high heat. Then add 3 tbsp cognac and ¾ c heavy cream and whisk continually above 5-7 minutes and serve over steak. We tried this on 8/5/08 and we both really liked it. We used steak strips, kind for fajitas and it was still pretty good. Jackie thought it was fine but I thought the meat got a little dry.