Description
Easy and simple way to impress guests! Serve with chive mashed potatoes!
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Directions
In a shallow dish, season steaks well on both sides with salt, then sprinkle each side with both the black and Sichuan peppers; press pepper in with hands. Let meat rest for 10 minutes.
Place a large cast-iron skillet over high heat. When surface is nearly smoking, swirl in 1 T. butter. Add the steaks, adjusting heat to keep them sizzling briskly. Cook on first side for 2 minutes or until nicely browned. Flip and cook 2 minutes more. Transfer steaks to a warm platter.
Add remaining 1 T. butter to pan. Add shallots and saute for 1 minute, stirring until they begin to brown. Add broth and bring to a brisk simmer. Add the cognac; simmer until liquid is reduced by half, 3-4 minutes. Stir in the creme fraiche and cook until sauce is lightly thickened. Return steaks to pan and spoon sauce over them, turning once. Transfer steaks to individual plates and top with more sauce; garnish with watercress or fresh parsley. Serves 4.
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Ingredients
 4 beef tenderloin steaks, about 6 oz. each, cut 1 inch thick
Salt and coarsely crushed black pepper
1 tsp. coarsely crushed Sichuan pepper
2 T. butter
2 large shallots, finely diced
1 1/2 cups rich beef or chicken broth
1 T. cognac or bourbon
1/4 cup creme fraiche
Watercress or fresh parsley for garnish
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