Pepper Steak with Cream and Cognac Sauce

Thanks goes to Julia Child for this recipe.

4 boneless individual steaks approximately 3/4 to 1 inch thick trimmed of fat
(I usually use tenderloin and wrap a narrow thin strip of bacon around each)
About 4 teaspoons peppercorns (I usually use black peppercorns) crushed so they are coarse.
But one could use a variety of peppercorns or a jar of green peppercorns well drained.)
Mild olive oil (1 tablespoon for sauteing)
2 tablespoons of butter for sauteing.

Pat steaks dry with a paper towel. Rub with a very light film of oil. If using, wrap bacon strips around each steak and secure with either kitchen string or a toothpick.

Press approximately 1/2 teaspoon on each side of each steak. Let steaks stand for an hour or two if possible so pepper flavor penetrates the meat.

Saute the steaks on each side in hot butter and oil; they are done to medium rare when they feel slightly resistant to your finger when you press then. Keep steaks warm in the oven while you make the sauce.

Cream and Cognac Sauce

Ingredients:

2 tablespoons butter
1/2 cup finely chopped shallots
1/4 cup cognac (you can purchase the tiny bottles at most liquor stores)
1/4 cup beef broth (I usually use Campbells canned beef broth straight from the can)
1 cup cream (heavy whipping cream or creme fraiche if you can find it)

After cooking steaks, empty excess grease from saute pan. Return to low heat, add the butter and the shallots. Saute for a few seconds until the shallots are soft but not brown. Add the cognac and broth. Over high heat, stir until the mixture has reduced to a syrupy consistency. Add cream (start with 3/4 cup). Continue to cook, stirring until mixture has reduced and thickened a bit. This will NOT be a thick gravy-like sauce. Taste and add more cream if necessary. Or drop or two of lemon juice and salt and pepper. Enough sauce here for four small steaks...unless you love the sauce and don't want to share...in which case...double it...

Enjoy...