Recipe information
Yield
serves 4
Ingredients
Preparation
Crack the peppercorns by crushing them against a cutting board with the side of a heavy knife or the bottom of a pan. Press the peppercorns into both sides of the steaks. Heat the oil and 2 tablespoons of the butter in a heavy skillet. Cook the steaks to the desired doneness. Remove them from the pan and keep warm while you prepare the sauce. Add the shallots to the hot skillet and saute until translucent. For the next step, be very careful as the Cognac will create a large flame. Add the Cognac or brandy to the pan. Light a match and touch flame to liquid. Stepping back, shake the pan above the burner until the flame dies out; add the broth and cook over very high heat. Whisk in the remaining teaspoon of butter and the tarragon. Season with salt and pepper to taste. Serve the sauce over the steaks.
