 | This is a true special occasion dish, the sauce quite possibly could be one of the best things I have ever made. It is amazing. I did set off a smoke detector making it, but it was totally worth it. I got quite a flame going when I added the cognac. Thank goodness C was in the living room to fan the smoke detector. I had the stove exhaust fan going the whole time, but we have a pop up vent and it isn't the strongest. Miss F loved this meat. I will add that she did not have any of the sauce, but did top hers with cheese that I had out for the baked potatoes. Thanks to Cooking with Leah for the recipe. I will try coffee crusting the steaks next time I make it, per C's suggestion. |
2 boneless New York strip steaks
Salt, to taste
3 tablespoons cracked multicolored peppercorns
2-3 tablespoons butter
3 tablespoons cognac
¾ cup heavy cream
Bring the steaks to room temperature and pat dry. Season each side with salt. Spread peppercorns out on a cutting board and crack them - the easiest way to do this is with the underside of a heavy frying pan. Then press each side of the steaks into the peppercorns, lightly coating them.
Saute the steaks in the butter over high heat for 3-4 minutes per side. Remove the pan from the heat and add the cognac. Return pan to heat, turning slightly to allow the flames to reach the pan and flambé the meat. When the flames die down, remove the steaks from the pan and reserve, covering with foil to keep warm.
Add the cream to the pan and bring to a boil. Reduce for 5-10 minutes, or until sauce reaches a smooth, creamy consistency. Taste and adjust seasonings if necessary.
Spoon sauce onto the plate, then slice steaks on the bias and fan over sauce.
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