Steaks with Creamy Peppercorn Sauce

🛒Ingredients

• 4 Boneless Beef Sirloin, strip, or tenderloin Steaks, about 7 ounces each

• 2 tbsp crushed Green Peppercorns

• 2 tbsp Butter

• 1 tbsp Oil

• 2 tbsp Cognac or Rum

• 2 tbsp Crème Fraîche or Heavy Cream

• Salt and Pepper

🍴Serves: 4

⏰Prep Time: 5 min

⏱️Cook Time: 8 min

🥣Instructions

1. Pat the Steaks on both sides with the Green Peppercorns. In a large skillet, melt the Butter in the Oil over medium-high heat. Add the Steaks and brown them well, turning once, 2 to 3 minutes per side. Transfer to a warmed platter.

2. Discard the fat in the skillet. Add the Cognac or Rum and bring to a boil. Tilt the pan and carefully ignite. When the flames subside, add the Crème Fraîche or Heavy Cream, season with Salt and Pepper, and simmer, scraping up any brown bits stuck to the bottom, until slightly thickened. Pour over the Steaks and serve.

💡Tips

• Serve with Potato chips or fried Potatoes and grilled Tomato halves.

• The flavor of Green Peppercorns is more subtle than that of Black Pepper, but it’s still spicy.