| 1 | Place peppercorns in press-closure baggie. |
| 2 | Crush with a hammer. |
| 3 | Lightly coat both sides of steaks with peppercorns. |
| 4 | Heat oil in large skillet. |
| 5 | Saute steaks over medium-high heat until rare or medium rare (3-4 minutes per side). |
| 6 | Remove from pan and discard oil. |
| 7 | Return steaks to pan, add 1/3 cup cognac. |
| 8 | Cook over high heat until cognac is reduced to about 3 tablespoons. |
| 9 | Remove steaks to serving platter and keep warm. |
| 10 | Add cream to pan; cook and stir over high heat until cream boils and thickens. |
| 11 | Add 2 teaspoons cognac and salt. |
| 12 | Spoon sauce over steaks and serve. |
| 13 | nutritional information: per serving: 362 calories, 27g fat, 26g protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium calories from fat 239 |
| 14 | ** chicago sun times - food section - 29 november 1995 ** |
| 15 | scanned and formatted for you by the wee scot -- paul macgregor |
