Summer always signifies the beginning of steak and salad season for me…such a simple meal, yet so satisfying. My hubs is the grill guy…that is one area that I just cannot seem to get right…sure I do all the prep, but he’s the one that’s got the temperature/time ratio down to a science. This is a recipe that is fairly common around the restaurants/grills in canaryland…the sauce really dresses up a plain steak…I like to also add some sliced mushrooms to this, but my veggie vendor didn’t have the best looking shrooms today, so I left them out…if you do decide to use them, add them after the onions, and sautee until tender.
4 sirloin steaks (nice thick ones)
2-3 tablespoons butter
3 cloves garlic, minced
1 small onion, minced
1/2 cup cognac (or 12 year old scotch)
1 cup beef stock (if using purchased stock, be sure to check the label to make sure it’s gluten free)
2 tablespoons green peppercorns (I use the jarred ones)
1 1/2 cups heavy cream
1 tablespoon bovril (this is gluten free beef reduction. It’s a paste)
lots of freshly cracked black pepper
cornstarch slurry to thicken (2 teaspoons cornstarch + 1/4 cup water)
Melt butter over moderate heat.
Add garlic and sautee just until golden.
Toss in onions and give them a good stir until translucent.
Deglaze pan with cognac.
Add peppercorns, beef stock, cream and bovril, and stir to combine.
Bring up to just below the boiling point and add cornstarch slurry to thicken–stirring constantly.
Cover and reserve.
Season steaks with cracked black pepper, and grill as desired.
Season with sea salt.
Allow to rest on wooden cutting board 5 minutes.
Plate steak and spoon sauce over.