2 porterhouse steaks, 6 to 8 oz. each
Kosher or sea salt
1 to 2 tbsp cracked – not ground – peppercorns
4 tbsp unsalted butter
2 tbsp cognac or brandy
3 tbsp heavy cream
Pat the steaks dry and season them well with salt.
Spread the peppercorns on a plate and press the steaks into them to coat each steak lightly on both sides.
Place a heavy skillet over high heat.
Add half the butter and melt it. Add the steaks and cook for 2 to 3 minutes on each side.
Pour in the cognac, and ignite. When the flames subside, remove the steaks from the pan and keep them warm on a plate.
Pour off the fat from the pan and add the cream. Bring to a simmer and whisk in the remaining 2 tbsp of butter until mixed. Pour the sauce over the steaks and serve immediately.
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