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Ingredients29 m servings 561
Original recipe yields 2 servings
- Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
- Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
- Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
- Pour cream sauce over steaks.
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Per Serving: 561 calories; 30.5 3.3 49.6 185 289 Full nutrition
ReviewsRead all reviews 2
Excellent sauce but I substituted dried minced onions for the shallots since I had none and added 1/4 of a cup of cold water with a teaspoon of cornstarch at the end to thicken the sauce for per...