Remove steaks from refrigerator at least 30 minutes prior to cooking.
Sprinkle all sides with salt.
Coarsely crush the peppercorns. Put them in a ziplock bag and crush with a rolling pin.
Spread the peppercorns evenly on a plate.
Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil until it turns golden and begins to smoke.
Gently place the steaks into the pan.
For medium-rare, cook for 4 minutes on each side.
Once done, remove steaks to a plate, tent with foil and set aside.
Off the heat, add 1/3 cup of Cognac to the pan and carefully ignite the alcohol.
Gently shake the pan until the flames die.
Return the pan to medium heat and add the cream.
Bring the mixture to a boil and whisk until the sauce coats the back of a spoon (approximately 5 minutes or so).
Add a teaspoon of Cognac if desired and season to taste with salt.
Add the steaks back to the pan, spoon the sauce over the steaks, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (228g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 516 (70%)|
|Amt Per Serving||% DV|
|Total Fat 57.3g||76 %|
|Saturated Fat 35g||175 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 193.5mg||60 %|
|Sodium 291.1mg||10 %|
|Potassium 332.1mg||9 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 10.6g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 742
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