2 tbsp crushed peppercorns, (see tip, below) 2 boneless sirloin shell steaks, (each about 1 inch thick) 2 tbsp olive oil 1/2 cup heavy cream 1 tbsp unsweetened ketchup 1 tbsp Cognac 1/2 tsp salt
This dish is a classic of French cuisine as well one of the perks of a controlled carbohydrate diet. The combination of peppercorns, Cognac, and cream is simple and sophisticated.
1. Spread peppercorns on a work surface and press onto both sides of the steaks in an even layer. 2. Heat oil in a large, heavy skillet over medium-high heat until very hot. Cook steaks 5 minutes per side for medium-rare. Remove steaks from the skillet and keep warm. 3. Add cream, ketchup, Cognac, and salt to skillet. Bring to a boil, stirring, loosening any browned bits from bottom of skillet. Lower heat and simmer the sauce for 2 minutes until slightly thickened. Pour sauce over steaks and serve immediately.
Converted by MM_Buster v2.0n. ______________________________________________________________________ Per Serving: 445 Calories; 49 g Fat; 17 g Sat Fat; 82 mg Cholesterol; 22 mg Sodium; 2 g Carb; 0 g Fiber; 1 g Protein.