SERVINGS
2
TOTAL TIME
50 min
First you want to rinse and pat dry your steak. After rinsing, use a meat mallet to tenderize the steak. Sprinkle the salt on your cutting board. Crush your whole black peppercorn using a roller or a mortar and pestle.
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Place the steak on top of the seasoning and be sure to coat it fully on both sides. Using the olive oil and butter, cook the steak to your liking on medium – high heat using the temperature mentioned in the notes section. Adjust the heat as needed to cook the steak.
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Add your onions and sauté until translucent, then add the cognac if using alcohol. Once the alcohol evaporates, add the broth and then the heavy cream. Stir all ingredients well and let cook. The sauce will thicken a bit.
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