Kandy Stroud's Pepper Steak with Sauce
2 lbs. boneless lean sirloin, one-inch thick, cut into 4 pieces (or use boneless sirloin strip steak)
2 tbsps. black peppercorns
5 tbsps. butter
Salt to taste
3 shallots, peeled and minced (about 1 1/2 tbsps.)
2 tbsps. good cognac
3 to 4 tbsps. canned beef broth (or brown sauce)
Minced fresh parsley
Trim off excess fat. Cut small incisions on edges of steak to prevent curling. Dry well with paper towels. Crush peppercorns by using rolling pin on wax paper or mortar and pestle.
With heel of hand, rub both sides of steak well with crushed pepper. Cover loosely with waxed paper, allow steak to stand at room temperature several hours (longer if a "pepperier" flavor is desired). Heat 2 tbsps. butter in large, heavy skillet.
When butter is foaming (heat over very high heat), saute steaks quickly 2 to 3 minutes per side or until medium-rare. Remove steaks to heated platter and season with salt.
Add 2 tbsps. butter to skillet; add shallots, cook lightly. Pour in beef broth (or brown sauce). Stir often to keep from glazing. Add cognac and cook quickly to reduce volume by one-third.
Remove from heat, swirl in remaining butter, one-half tablespoon at a time. Pour sauce over meat. Garnish with parsley. Serve at once. Traditionally served with fried potatoes and crisp green salad. Serves 4.
Note: Recipe is from 1977. Allowing steaks to stand at room temperature for several hours is no longer recommended. Refrigerate then allow steaks to come to room temperature before cooking.