Pan-Sautéed Steak with Black Pepper, Armagnac, and Yellow Raisins from The Cooking of South West Fra

Name: Pan-Sautéed Steak with Black Pepper, Armagnac, and Yellow Raisins from The Cooking of South West Fra
Ingredients: 2 boneless rib, strip, or shell steaks, cut ¾ inch thick, trimmed of fat, about 7 ounces each; 1½ tablespoons heavy cream; 1 tablespoon unsalted butter; 1½ tablespoons yellow or golden raisins, softened in warm water and drained; Coarse kosher salt; 2 tablespoons Armagnac or Cognac; ¼ cup meat stock or water; 4 teaspoons freshly crushed mixed black and white peppercorns; 1 tablespoon grapeseed, French peanut, or mild-flavored olive oil; 1 teaspoon Dijon mustard

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Here’s my version of the old bistro favorite, steak au poivre, with the addition of Armagnac-soaked yellow raisins to soften the aggressiveness of the pepper.

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Ingredients

2 boneless rib, strip, or shell steaks, cut ¾ inch thick, trimmed of fat, about 7 ounces each
1½ tablespoons heavy cream
1 tablespoon unsalted butter
1½ tablespoons yellow or golden raisins, softened in warm water and drained
Coarse kosher salt
2 tablespoons Armagnac or Cognac
¼ cup meat stock or water
4 teaspoons freshly crushed mixed black and white peppercorns
1 tablespoon grapeseed, French peanut, or mild-flavored olive oil
1 teaspoon Dijon mustard