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Pepper Steak




Source of Recipe


January 2001 Bon Apetite






List of Ingredients



• 2 cups beef stock or canned beef broth
  
• 2 cups chicken stock or canned low-salt chicken broth
  
• 3 fresh thyme sprigs
  
• 1 bay leaf
  
• 
  
• 4 - 6 oz beef tenderloin steaks (each about 1 inch thick)
  
• 6 Tbsp coarsly crushed white peppercorns
  
• 2 Tbsp (1/4 stick) butter
  
• 1 1/2 Tbsp Cognac
  
• 1 cup creme fraiche or whipping cream
  






Instructions



1. Combine first 4 ingredients in heavy medium saucepan; boil until reduced to 2/3 cup, about 20 minutes. Strain into bowl. Set stock mixture aside.
   
2. Pat steaks dry. Place peppercorns in shallow baking dish. Roll steaks in peppercorns to coat. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter; tent with foil with keep warm. Remove skillet from heat. Add cognac and scrape up any browned bits. Return skillet to heat. Whisk in stock mixture and whipping cream. Simmer over medium heat until sauce thickens and is reduced to 2/3 cup, whisking occasionally, about 7 minutes. Season sauce with salt.
   
3. Place 1 steak on each of four plates. Spoon sauce around steaks and serve.
   






Final Comments


4 servings