Strip Steak with Pepper Cream Sauce

Name: Strip Steak with Pepper Cream Sauce
Prep time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 2 pieces Strip Steak (2 (10 to 12-ounce) strip steaks, 3/4- to 1-inch thick); 1 tsp Kosher Salt (1 teaspoon Kosher salt); 1 tsp Black Pepper (1 teaspoons freshly ground black pepper); 2 tbsp Clarified Butter (2 tablespoons clarified butter); ¾ cup Beef Stock (3/4 cup beef stock or broth); ¾ cup Heavy Cream (3/4 cup heavy cream); 3 tbsp Cognac (3 tablespoons cognac); 1 tbsp Green Peppercorn (1 tablespoon green peppercorns in brine, drained and slightly crushed)

Pan-seared beef strip steaks served with a rich cognac and green peppercorn cream sauce, finished in a warm oven.

30 minFrench

Servings2

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Gluten Free

Steps

1Heat oven to 200ºF.
2Sprinkle steaks evenly on both sides with the kosher salt and black pepper. Melt the butter in a 12-inch, heavy-bottomed sauté pan over medium-high heat. Once butter is hot, add the steaks and cook until browned on both sides, 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a wire rack set on a half sheet pan; place in oven to keep warm.
3Add the stock to the sauté pan, whisking to release the crispy bits from the bottom of the pan, and reduce for 3 to 4 minutes. Add the cream, cognac, and green peppercorns to the pan, and cook, whisking constantly, until sauce thickens just enough to coat the back of a spoon, 3 to 5 minutes.
4Place steaks on plates, top with sauce, and serve immediately.