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RIB EYE STEAKS WITH COGNAC PEPPERCORN SAUCE

Start to Finish 20 minutes
Makes 4 servings

Ingredients
• 4 rib-eye steaks
• Freshly ground black pepper
• 1 tablespoon au jus gravy mix, Lawry's^®
• 1 cup low-sodium beef broth, Swanson^®
• 1/4 cup cognac
• 1 packet (1 -ounce) peppercorn sauce mix, Knorr^®


Directions
1. Preheat broiler. Line a heavy duty baking sheet with foil. Season steaks with pepper and au jus mix. Place on prepared baking sheet and broil steaks 4 to 6 inches from heat source, for 5 minutes per side.

2. In a medium saucepan over medium-high heat, whisk together beef broth, cognac, and peppercorn sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer for 2 minutes. Drizzle hot steaks with cognac-peppercorn sauce.
 

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