Pepper-Crusted Beef with Cognac and Golden Raisins

Ingredients

• 1/2 cup cognac
• brandy
• or bourbon
• 1/2 cup golden raisins
• 1 teaspoon whole white peppercorns
• crushed
• 1 teaspoon whole black peppercorns
• crushed
• 1 teaspoon whole green peppercorns
• crushed
• 1 whole allspice berry
• crushed 4 to 6 (6-ounce) boneless rib-eye or tenderloin steaks
• (cut about 1 1/4 inches thick)
• Coarse salt
• 2 tablespoons canola oil
• 1/3 cup beef stock (page 227) or lowfat
• reduced-sodium beef broth
• 2 tablespoons unsalted butter
• cut into bits (optional)

Instructions

1. To plump the raisins, heat the cognac in a small saucepan over low heat just to simmering.
2. Remove from the heat.
3. Add the raisins and set aside to plump, about 30 minutes.
4. To pan-fry the steak, combine the white, black, and green peppercorns and allspice in a shallow bowl.
5. Season the steaks with salt on both sides and press the peppercorns into one side of the steak.
6. In a large skillet, heat the oil over medium-high heat.
7. Add the steaks, without crowding, pepper side down first, and cook each side for 3 to 5 minutes for medium-rare.
8. Transfer the meat to a warm platter and cover with aluminum foil to keep warm.
9. To make the pan sauce, pour off the fat from the skillet.
10. Remove the skillet from the heat and add the raisins and cognac.
11. Return the pan to high heat and bring to a boil.
12. (If you have a gas cooktop especially, watch for flame-ups.)
13. Cook until the mixture is reduced by half, about 2 minutes.
14. Add the beef stock, decrease the heat to medium, and cook until slightly reduced, an additional 2 minutes.
15. To finish the sauce with butter, remove the pan from the heat and whisk in the butter, one piece at a time.
16. Taste and adjust for seasoning with salt.
17. No additional pepper is necessary.
18. To serve, return the steaks and any accumulated juices to the skillet and baste with the sauce.
19. Serve immediately.