Beefsteak with Pepper Cream Sauce Print Email

4 NY Strip or Rib Eye steaks, 3/4 to 1-inch thick - preferably dry aged
Tony's Steak and Roast, Porterhouse, Euro Crust or Tuscan Grill Rub - or sea salt and fresh cracked pepper
2 tablespoons clarified butter (AKA ghee), or duck fat
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 250 degrees F.

Sprinkle steaks with seasoning to taste. Heat clarified butter or duck fat in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2-4 minutes per side (for rare to medium rare). Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Taste and adjust sauce seasoning. Place steaks on plates, top with sauce, and serve immediately. - adapted from

Great with these Crispy Steak Fries

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