Pan Seared New York Steaks with Cognac Peppercorn Cream Sauce

For peppercorn lovers, the dish is actually not hot but well balance with the aroma of the flambé Cognac, in a delicate cream sauce.

Preparation Time: 20 minutes          Cooking Time: 15 minutes          Serves: 4

Ingredients
4 New York steaks about 1″ thick
1 tbsp black whole peppercorns crushed
1 tbsp butter
2 chopped shallots
1/4 cup dry white wine
½ cup thicken veal stock
½ tbsp vegetable oil
1 tbsp butter
2 tbsp Cognac
¼ cup 35% cream
1 tsp butter

Preparation Steps:

Crush the peppercorn and sprinkle over the steaks. Keep aside. In a saucepan, melt the butter add the shallots and sweat for 1 minute. Add the rest of the peppercorn and sauté for another minute. Add 1 tbsp XO Cognac and ignite. Deglaze with the white wine and reduce by half, then add the veal stock. Reduce by 20% and reserve the sauce.

When ready to serve, season the steaks with coarse sea salt. In a pan, heat the oil and add 1 tbsp butter. Sear the steaks and cook until desired degree (Blue, rare etc…) Remove the steaks from the pan. Pour out excess fat from the pan, add the rest of the XO and ignite. Add the peppercorn sauce and the cream, reduce lightly. Season to taste. Add the butter knob and mix well. Serve the steaks by pouring the sauce on top.

Hints and tips: Crushed whole black peppercorn is called Mignonette pepper.