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Recipe by: nazish
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See below ingredients and instructions of the recipe
1 tb Black Peppercorns
1 ts White Peppercorns
1 ts Green Peppercorns
1 ts Fennel Seeds
2 Sirloin Strip Steaks
1 tb Butter
1 tb Vegetable oil
3 tb Heavy Cream
2 tb Calvados Boulard
Crush all peppercorns and fennel seeds between waxed paper with
bottom of cast iron skillet. Pat steaks dry and coat both sides with
peppercorn mixture.
In a heavy skillet, heat butter and oil over moderate heat until hot
but not smoking. Cook steaks four to five minutes each side for
medium rare. Season steaks with salt and transfer to heated
individual platters.
Pour off excess fat and add cream and Calvados. Boil mixture,
scraping up browned bits, until sauce thickens enough to coat back
of spoon; season with salt. Spoon sauce over steaks and serve
immediately.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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