Allow steaks to come to room temperature for 30 min-1 hour prior to cooking.
Season steaks with kosher salt on all sides
Crush peppercorns in a mortar and pour into a plate. Press both sides of steak into the peppercorns.
Heat the butter and olive oil in a cast iron pan until butter starts to froth.
Add steaks and cook over medium heat for 4 minutes on each side.
Remove steaks and tent with foil.
Pour Cognac into the pan and carefully ignite with a long match or long barbecue lighter. Swirl until the flames subside, then add cream and cook over medium heat until the sauce thickens. Add one teaspoon of Cognac and place the steaks back in the pan to coat with the sauce. Serve with additional sauce poured over top.
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|Serving Size: 1 (96g)|
|Recipe Makes: 1|
|Calories from Fat: 424 (100%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 34.5g||172 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 193.5mg||60 %|
|Sodium 261.2mg||9 %|
|Potassium -390.8mg||-10 %|
|Total Carbohydrate -21.6g||-6 %|
|Dietary Fiber -10.2g||-41 %|
|Sugars, other -11.4g|
|Protein -1.6g||-2 %|
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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: 424
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