Personalized Chef Aprons and More!
Boil stock in small saucepan until reduced to 3/4
cup, about seven
minutes. Meanwhile, melt butter in large skillet over medium-high
heat. Season steaks with salt and pepper. Cook steaks to desired
doneness, about 4 minutes per side for medium-rare. Transfer steaks
to plate (do not clean skillet).
Add chopped shallots to same skillet and saute
2 minutes. Remove
from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons
Cognac and green peppercorns. Boil until mixture thickens to sauce
consistency, about 6 minutes. Season sauce to taste with pepper.
Spoon sauce over steaks and serve.