Preheat oven to 180°c. Season the steaks with sea salt and allow to come to room temperature.Coarsely crush the peppercorns and press into both sides of the steaks evenly.Heat a heavy griddle pan (preferably cast-iron) over moderately high heat until hot,then carefully add the oil. Add the steaks and cook to your liking turning only once. Transfer the steaks to a warm plate to rest. Pour off the fat from the pan then add the shallots and half of the butter and cook over low-medium heat until the shallots are well-browned.Add the Cognac (it may ignite!) and boil, stirring, until the liquid has reduced to a glaze (a few minutes). Add the cream and any meat juices from the steak plate and boil, stirring occasionally for a further 4-5 minutes. Add the remaining butter and cook over a low heat until the butter is incorporated into the sauce. Serve sauce with steaks and lightly cooked vegetables.
I am a Scottish doctor who is working to improve the outcomes for people who have diabetes using a low carb diet, and advanced insulin techniques when necessary. Professionally I provide expert witness reports in the clinical forensic and family medicine areas and I also provide complementary therapies. I enjoy cooking, cinema, reading, travel and cats.
View all posts by kaitiscotland