Peppercorn Strip Steaks with Cognac Cream Sauce

Ingredients

• 680 gBeef
• 2 pcsGarlic
• 12 gSalt
• 45 mlOlive oil
• 27 gPepper
• 59 mlCognac
• 45 mlCream
• 57 gButter

Instructions

1. 1

   Preparation

   • Sprinkle the garlic with salt and smash with the side of a knife repeatedly until it forms a smooth paste.
   • Rub the steaks with 2 tbsp olive oil. Season both sides with 1 tsp salt and press the cracked peppercorns into both sides of the meat. Let rest at room temperature about 30 minutes.
2. 2

   Sear steaks

   • Heat a stainless steel skillet over high heat. Add 1 tbsp olive oil then the steaks.
   • Cook about 4 minutes per side for medium-rare. Remove and keep warm.
3. 3

   Make sauce and serve

   • Pour off excess fat but do not scrape the pan. Deglaze with cognac; turn off heat and carefully ignite to flambé, or simmer briefly.
   • Bring to a boil and reduce by half, then whisk in the garlic paste and cream.
   • Whisk in the butter piece by piece until melted and the sauce is glossy. Spoon over steaks and serve immediately.