1/4 cup black peppercorns*
4 boneless shell, strip, or sirloin steaks, 1 1/4 inches thick, completely trimmed
2 to 3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 cup plus 1 teaspoon Cognac
3/4 cup heavy cream
1 bunch watercress, stems removed


Crush the peppercorns, a few at a time, using the bottom of a heavy saucepan.

Place the steaks on the crushed pepper to coat both sides.

Cover the bottom of a skillet with a thin layer of oil and heat over medium-high heat. Add the steaks and saute them until rare or medium-rare. 4 to 5 minutes on each side. Season the steaks with the salt and remove them from the pan. Discard the oil.

Return the steaks to the pan and remove the pan from the heat. Add 1/4 cup Cognac, and flame. When the flames die, remove the steaks to a serving platter or individual plates and keep warm.

Add the cream to the pan and bring to a boil over high heat, stirring until the cream has thickened enough to coat a spoon. Stir in the teaspoon of Cognac and salt to taste. Spoon the sauce over the steaks and serve with watercress.


(From: ‘French Classics'*)
* Available in-store.