Serving Size: 2

Ingredients

• 2 pcs 10oz Strip Steak (or any other prime cut)
• 2 pcs Large Shallot, small dice
• 2 tbsp Unsalted Butter
• 1 cup Cognac
• 1 cup Dry White Wine
• 1 cup Reduced Beef Stock
• ½ cup Heavy Whipping Cream
• 2 tbsp Olive Oil
• 2 tbsp Spice Tribe Late Harvest Black Peppercorns, freshly coarsely ground
• Spice Tribe Sacred Valley Pink Peruvian Salt to taste

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Directions

• Season both sides of the steak with salt and pepper, let it sit for at least 30 minutes so the seasoning penetrates and to temper out at room temperature before cooking.
• Preheat the oven at 155°F.
• Preheat a frying pan over medium heat for 5 minutes. Carefully add olive oil and sear steaks on each side for approx. 3 to 4 minutes or until brown crust has formed without moving the meat around and turning it only once.
• Add cognac to the pan to deglaze and turn the heat to low. Remove the steaks from the pan and put them on a tray and then inside the oven to keep the steaks warm.
• Once cognac has reduced, add butter to the pan to melt, add shallots and keep stirring with a wooden spoon for approx. 15 seconds to scrape solids from the bottom of the pan.
• Add wine, increase to medium high heat and let it reduce for approx. 30 seconds or until alcohol evaporates.
• Add beef stock to the pan and let it reduce until it coats the back of the spoon.
• Add cream and let it reduce for approx. 1 minute.
• Return the steak to the pan (meat juices included) to coat both side well and to warm up the steaks, serve immediately.
• I recommend serving these steaks with roasted marble potatoes and watercress salad to be enjoyed as a light meal; however, feel free to customize it anyway you want and make it part of decadent meal