- 4 sirloin steaks, cut 1 inch thick
- 2 tablespoons black peppercorn, coarsely pounded in a mortar or through a pepper mill
- 2 tablespoons white peppercorn, coarsely pounded in a mortar or through a pepper mill
- 1 tablespoon butter
- 3 tablespoons vegetable oil
- 1/4 cup of fine cognac
- 1/2 cup heavy cream
- 1/2 cup brown veal stock (recipe follows)
- 1 teaspoon kosher salt
- Combine the black and white peppercorns and salt. Rub on both sides of sirloin steaks and allow them to marinate in the refrigerator for 30 minutes to absorb the flavor of the pepper.
- Heat the oil in a large oven proof frying pan over high heat and brown the steak on both sides for about 2 minutes on each side, transfer the frying pan to a 450 degree preheated oven for about 7 to 10 minutes. Transfer the steaks to a hot platter and keep warm. Pour off the oil from the frying pan, add the butter, cognac, brown veal stock, and heavy cream, whisking vigorously. Reduce liquid by 1/2 over high heat.
- Place the steaks on 4 serving plates, spoon the sauce over each steak, and serve with your favorite vegetable.
- You can also use your favorite cut of beef for this recipe, from a t-bone to filet mignon.
Brown Veal Stock
- 2 pounds veal bones
- 1 medium carrot, diced
- 1 medium onion, sliced
- 1 stalk of celery, diced
- 1/2 cup tomato paste
- 3 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- 2 tablespoons salt
- 8 cups of water
- Roast the bones in a heavy skillet in a 450 degree preheated oven for about 15 minutes, placing the carrot, celery, onion, tomato paste, and the herbs in a large pot. Add the roasted bones and salt, fill the pot with 8 cups of water, bring to a boil, reduce heat and simmer for about 3 - 4 hours. Periodically, skim the foam that accumulates from the top and adding water if needed. Remove from stove and strain in a colander lined with cheesecloth. This will make about 1 1/2 quarts.
- Tip: Brown stock is simple to make, just time consuming, you can make it and freeze in ice cube trays and use when needed!