Pasadena Star News/February 6, 2007

Cognac-Sauced Pepper Steaks
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 20 minutes


INGREDIENTS:
two 10- to 12-ounce shell steaks (also called club steak or New York steak, but any sirloin will do), 1-1/2 inches thick salt 1 heaping tablespoon coarsely ground black pepper
extra-virgin olive oil, for drizzling 1/2 small onion, chopped 1 large garlic clove, chopped
1 nip of cognac (or 2 healthy shots) 3/4 cup beef or chicken stock 1/4 cup heavy cream
2 tablespoons chopped flat-leaf parsley



1 Season the steaks with salt, then sprinkle one side of each with the pepper and press it in with your fingers.
2 Preheat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Add the steaks, peppered side down, and cook for 4 minutes. Turn and cook an additional 3 minutes for medium-rare. Go a minute longer on each side for medium to medium-well.
3 Transfer the steaks from the skillet to a plate and cover them loosely with a piece of foil to keep them warm while they rest.
4 Return the skillet to the heat and add a drizzle of oil. Add the onion, garlic and a pinch of salt. Saute, stirring frequently, for 3 to 4 minutes.
5 Remove the skillet from the heat, add the cognac, then carefully return it to the burner and let it flame up. Be sure to stand back. you might need to tip the pan toward the flame to get it to ignite. Do not let the contents spill onto the burner.
6 once the flame dies down add the beef stock and the cream. Increase heat to high and cook until it is lightly thickened. Add the parsley to the sauce, then pour it over the steaks.

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