Ingredients: |
Ingredients: 2 T. black peppercorns, coarsely crushed
½ tsp. hot pepper flakes (optional)
4 boneless sirloin or filet Mignon steaks, 6-8 oz. each, well trimmed
3 T. vegetable oil
1 T. butter
2 c. sliced mushrooms
2 T. Cognac, bourbon, Scotch or beef stock
½ c. whipping cream
salt
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Directions: |
Directions:1. Combine the peppercorns and hot pepper flakes and press onto both sides of the steaks.
2. Heat 1 T of the oil with the butter in a heavy frying pan that is large enough to accommodate the steaks in one layer. Add the mushrooms and cook over medium heat, stirring and turning them occasionally, until they are wilted, about 5 minutes.
3. Increase the heat to medium-high and continue cooking until the liquid from the mushrooms has evaporated and they are lightly browned. With a slotted spoon, remove them from the pan and reserve.
4. Add the remaining oil to the frying pan. When it is very hot, add the steaks. Fry until well browned, about 2 minutes on each side. Continue cooking to the desired degree of doneness. (Test by pressing with your finger.) Remove the steaks from the pan and keep hot.
5. Pour off all the fat from the pan. Add the alcohol or stock and bring to a boil, stirring and scraping to mix in the browned bits from the bottom of the pan. Add the cream and bring back to a boil. Boil 1 minute.
6. Stir in the mushrooms and reheat them. Check the seasoning, then pour this sauce over the steaks. |
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