SilverSage
Resident Crone
I used filets, but it will work with lean, well trimmed strip steaks as well.
Mise:
Crush a couple tablespoons of peppercorns - don't grind them, you want it coarse. Pat the meat dry and season with salt only. Set both sides of the meat in the pepper and pat in firmly.
Finely mince a tablespoon or 2 of shallots.
Combine in a cup a cup of beef stock and a couple teaspoons of glace de viande (if you have it).
Set out cognac, cream, lemon, butter.
Procedure:
Melt some butter over medium high heat. Saute steaks on both sides to desired doneness. Remove and set aside to keep warm.
Add a little more butter if needed. Saute shallots until lightly carmelized.
Deglaze pan with a couple tablespoons of cognac.
Add the stock and glace and reduce over high heat until it napps a spoon.
Stir in a couple tablespoons of heavy cream and reduce slightly.
Check seasoning and brighten it up with a small splash of cognac and a squeeze of lemon.
Spoon a little over the steaks and pass the rest on the side.
Mise:
Crush a couple tablespoons of peppercorns - don't grind them, you want it coarse. Pat the meat dry and season with salt only. Set both sides of the meat in the pepper and pat in firmly.
Finely mince a tablespoon or 2 of shallots.
Combine in a cup a cup of beef stock and a couple teaspoons of glace de viande (if you have it).
Set out cognac, cream, lemon, butter.
Procedure:
Melt some butter over medium high heat. Saute steaks on both sides to desired doneness. Remove and set aside to keep warm.
Add a little more butter if needed. Saute shallots until lightly carmelized.
Deglaze pan with a couple tablespoons of cognac.
Add the stock and glace and reduce over high heat until it napps a spoon.
Stir in a couple tablespoons of heavy cream and reduce slightly.
Check seasoning and brighten it up with a small splash of cognac and a squeeze of lemon.
Spoon a little over the steaks and pass the rest on the side.