A rich cognac sauce dresses these pepper-encrusted filets. For a special occasion, spend a few extra dollars to get a great cut of meat -- you won't be sorry! Big City Steak 4 tablespoons black peppercorns 4 (4 to 6-ounce) lean beef filets 1/4 teaspoon salt 2 tablespoons butter 1/4 cup cognac 1 cup beef stock 1/2 cup whipping cream Place peppercorns in a resealable plastic bag and gently crush with a mallet or the back of a frying pan; transfer to a plate. Season steaks with salt to taste and then coat both sides with crushed peppercorns. In a large skillet, melt butter over medium-high heat. Add steaks and cook until browned about 5 minutes per side or until cooked to your liking. Transfer steaks to a serving plate and cover to keep warm. Pour cognac into skillet and boil 1 minute while stirring to remove any browned bits stuck to skillet. Add stock and cook to reduce by half, about 5 minutes. Pour in cream and cook another 5 minutes, stirring occasionally. Pour over steaks to serve. Makes 4 servings
(`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
