Steak Au Poivre

Ingredients:

2 to 2-1/2 pounds boneless top sirloin steak,

cut 1 inch thick

Coarse black pepper

Salt

4 – 6 Tablespoons butter

3 Tablespoons olive oil

1/3 cup meat stock

1/4 cup white wine

2 Tablespoons Cognac

Directions:

Divide steaks into 4 equal pieces. Trim excess fat. Press ground pepper into steaks on both sides, adding just a pinch of salt to each side. Brown steaks quickly on both sides in butter and olive oil. Reduce heat and cook to desired degree of doneness. Place on a hot, buttered platter. Add stock, wine and Cognac to skillet. Stir thoroughly, correct seasoning, and pour over steaks.

Serves: 4