Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 tablespoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon dried green peppercorns
1 teaspoon fennel seeds
2 boneless shell steaks (3/4 pound each, about 1 1/4 inches thick)
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 tablespoons heavy cream
2 tablespoons Cognac or brandy
Preparation
Step 1
In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush peppercorns and fennel seeds coarse with bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture. In a 10-inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on each side for medium rare. Season steaks with salt and transfer to plates.
Step 2
Pour off excess fat from skillet and add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minute. Season sauce with salt and spoon over steaks.
