1. Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat. 2. Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce. 3. Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes. 4. Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes. 5. Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak. ---------------------------------------------------------------------------
Nutrition
Ingredients
