Ingredients:
2 teaspoons black peppercorns, crushed
2 teaspoons white peppercorns, crushed
4 eight (8) ounce strip steaks
Kosher salt
2 tablespoons vegetable oil
2½ tablespoons butte
½ cup minced shallots
1 tablespoon flour
¼ cup cognac or brandy
1 cup beef stock or canned broth
2 tablespoons parsley, minced
2 tablespoons chopped parsley for garnish
Directions:
Press peppercorns into both sides of the fillets; let stand at room temperature for 30 minutes. Season with salt.
Using a heavy large skillet over medium-high heat, warm the oil until hot. Add steaks and cook on each side for 4 minutes. Transfer to a plate and keep warm. Discard the fat wiping the skillet clean. Add 1 tablespoon butter and shallots to skillet and cook for 2 minutes over medium-high heat. Add flour and cook for 1 minute. Add the cognac and reduce, stirring for 1 minute. Add stock, bring to a boil. Reduce heat and simmer for 3 minutes. Swirl in remaining butter and parsley.
To serve; place spoonful of sauce on plate and pour sauce over the steaks.
Garnish with chopped parsley.
Serves 4
