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I like to prepare boneless skinless duck breasts in the same method.
Ingredients
1 tablespoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon dried green peppercorns
1 teaspoon fennel seeds
2 boneless shell steaks [3/4 pound each, about 1 1/4 inches thick]
2 tablespoon unsalted butter
3 tablespoons heavy cream
2 tablespoons Cognac or brandy
Method
In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush
peppercorns and fennel seeds coarse with bottom of a heavy skillet. Pat steaks dry
and coat both sides with peppercorn mixture. In a 10-inch heavy skillet heat butter
over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on
each side for medium rare. Season steaks with salt and transfer to plates.
Pour off excess fat from skillet and add cream and Cognac. Boil mixture, scraping
up browned bits, until sauce thickens and coats back of spoon, about 1 minute.
Season sauce with salt and spoon over steaks.
Ingredients
1 tablespoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon dried green peppercorns
1 teaspoon fennel seeds
2 boneless shell steaks [3/4 pound each, about 1 1/4 inches thick]
2 tablespoon unsalted butter
3 tablespoons heavy cream
2 tablespoons Cognac or brandy
Method
In a heavy-duty sealable plastic bag or between 2 sheets of wax paper crush
peppercorns and fennel seeds coarse with bottom of a heavy skillet. Pat steaks dry
and coat both sides with peppercorn mixture. In a 10-inch heavy skillet heat butter
over moderate heat until hot but not smoking and cook steaks for 4 to 5 minutes on
each side for medium rare. Season steaks with salt and transfer to plates.
Pour off excess fat from skillet and add cream and Cognac. Boil mixture, scraping
up browned bits, until sauce thickens and coats back of spoon, about 1 minute.
Season sauce with salt and spoon over steaks.
Steak au Poivre