Recipe Name: Steak au Poirve Flamed with Cognac
1 1/2 cups veal stock
2 tablespoons black peppercorns
2 sirloin steaks (10 ounces each) completely trimmed of all fat and gristle
Salt to taste
1 tablespoon unsalted butter
2 tablespoons finely chopped shallots
1/4 cup + 2 tablespoons Cognac
2 sprigs watercress, for garnish
Bring the veal stock to a boil in a heavy-bottomed saucepan over high heat. Reduce the heat to medium and simmer until the stock has reduced by half (about 15 minutes). Remove the pan from heat and cover.
Rock a heavy-bottomed pan over the peppercorns to crush them.
Season the steaks with salt and roll them in the peppercorns, coating evenly. Melt the butter in a large, heavy-bottomed sauce pan over medium-high heat. Saute the steaks on both sides to the desired point of doneness (4-5 minutes per side for medium-rare). Transfer the steaks to a platter and keep warm.
Add the shallots to the pan and sauce over medium-high heat for 1 minute. Remove the pan from heat, add the Cognac and return the pan to the heat. Cook for 1 minute, add the reduced veal stock and allow the sauce to simmer until it has reduced by half. Season with salt.
To Serve: Pour the sauce over the steaks, garnish with fresh watercress and serve immediately.