Peppercrusted Steak (Peppercrusted Entrecôte)

Name: Peppercrusted Steak
Yield: 4
Ingredients: 2 steaks of 300g each with bone; two tablespoons of white peppercorns; 50g of butter or margarine; 1 cup of cognac; 4 cups of beef broth; one tablespoon of olive oil; one tablespoon of Worcestershire sauce; salt

1
2 steaks of 300g each with bone
2
two tablespoons of white peppercorns
3
50g of butter or margarine
4
1 cup of cognac
5
4 cups of beef broth
6
one tablespoon of olive oil
7
one tablespoon of Worcestershire sauce
8
salt

Ingredients

1
2 steaks of 300g each with bone
2
two tablespoons of white peppercorns
3
50g of butter or margarine
4
1 cup of cognac
5
4 cups of beef broth
6
one tablespoon of olive oil
7
one tablespoon of Worcestershire sauce
8
salt

Directions

1
Crush the white peppercorns and apply them to both sides of the steak
2
Melt the butter or margarine with the olive oil in a skillet and cook the steaks
3
Add salt to taste and let it cook as desired
4
Remove the steaks from the skillet and place them between two heated plates
5
In the skillet, make the sauce by pouring in the beef broth, cognac, and Worcestershire sauce
6
Stir well, scraping the bottom of the skillet
7
Let it simmer for five minutes and pour over the steak
8
Serve immediately
9
Serves 4