Pepper Steak

Instructions

Combine first 4 ingredients in heavy medium saucepan; boil until reduced to ⅔ cup, about 20 minutes. Strain into bowl. Set stock mixture aside.

Pat steaks dry. Place peppercorns in shallow baking dish. Roll steaks in peppercorns to coat. Melt butter in heavy large skillet over high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter; tent with foil to keep warm. Remove skillet from heat. Add Cognac and scrape up any browned bits. Return skillet to heat. Whisk in stock mixture and crème fraîche. Simmer over medium heat until sauce thickens and is reduced to ⅔ cup, whisking occasionally, about 7 minutes. Season sauce with salt.

Place 1 steak on each of 4 plates. Spoon sauce around steaks and serve.

\Sold at some supermarkets.*

—Compiled by Anthony Head and Marcela Valladolid Rodriguez