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TS, you most likly did everything right. Once the steak is seared, or while it is being seared; peppercorns fall off the steak. It while also occur when you deglaze the pan.
At this point you do not over reduce the cognac, you just want to flame/burn off the alcohol, and it must be lit to do so. We just blow it out, or work with a long spoon, stirring as we go. When it hits this point we add the cream.
If you don't add a great amount the reduction is over in a minute or two.
Now a great base cream sauce for this dish is a home made mushroom soup-not canned, as can soup is loaded with sodium. There are very few cream based sauces that when incorporated with cognac are as elegant. Give it a shot!!
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