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See also: Article: Pepper, Nothing To Sneeze At


    • 1 tablespoon black peppercorns
    • 1 tablespoon white peppercorns
    • 1 tablespoon green peppercorns
    • 1 tablespoon pink peppercorns
    • 2  6-8 oz. steaks about one inch thick or less
    • Olive oil as needed
    • Salt to taste
    • 2 tablespoons butter
    • 2 oz. cognac, brandy or dry sherry
    • 1 cup beef or veal stock
    • 2 oz. heavy cream


This recipe is very flexible.  First, you can simply use all black peppercorns, (which is the traditional method).  I like an assortment for a greater breadth of flavor.  Grind the peppercorns and spread them out on a plate. 

Versatility continues with the steak options.  Choose tenderloin, rib, or strip steaks.  Brush the steaks with a little olive oil and season with salt.  Then place each side of the steaks on the peppercorns to coat. 

Melt the butter in a skillet and sear the steaks on each side.  Remove the steaks to a 200 degree oven or cover with foil to keep warm. 

Deglaze the pan with the cognac, (or brandy or sherry.)  To maximize flavor via caramelization ignite the alcohol by tipping the pan toward the flame or with a match.  Boil the alcohol and scrape the bottom of the pan to release the browned bits, otherwise known as the fond. 

Add the stock and reduce it by at least half.  Season the sauce with salt. 

Add the cream, return the steaks to the pan, and simmer until the steaks reach your desired doneness.



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