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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200º. | 2. Pat steaks dry and season both sides with kosher salt. | 3. Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks. | 4. Heat a 12-inch heavy skillet (preferably cast-iron) over medium high heat until hot, about 3 min, then add oil. Swirl skillet to lightly coat the entire skillet. | 5. Saute steaks in batches (2 at a time). DO NOT TOUCH - this lets them brown nicely and makes all the difference. Cook for 6 min and flip and cook for another 6 minute for medium rare steaks. Repeat with remaining 2 steaks. | 6. Transfer cooked steaks to a heatprook platter and keep warm in the oven. | 7. After all 4 steaks are cooked pour off fat from skillet if any, then add shallots and half of the butter. Cook over medium low heat, stirring and scraping up any brown bits from bottom of the pan until the shallots are well browned all over, 3-5 minute. | 8. Remove skillet from heat and add Cognac. (If you add while on the burner it may ignite.) Boil, stirring until liquid is reduced to a glaze, 2-3 minute. | 9. Add cream and any meat juices that have accumulated on the platter in the oven. Boil sauce, stirring occasionally, until reduced by half, 3-5 minute | 10. Add the other half of the butter and cook over low heat swirling the skillet to melt and incorporate the butter. | 11. Serve sauce with steaks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef loin steak	4		cut	2919.4733	0.0	401.2916	134.0056
kosher salt	1	tablespoon		-	-	-	-
black peppercorn	2	tablespoons		-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
shallot	1/3	cup	chopped	38.4	8.96	1.3333	0.0533
butter	1/4	cup	cut	342.0	15.714	10.686	28.8
cognac	1/2	cup		-	-	-	-
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.