video: Jamie Gwen prepares Sirloin Steaks in Cognac-Peppercorn Sauce at HSN.com

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cooking class with Chef Jamie Gwen

Sirloin Steaks in Cognac-Peppercorn Sauce

Yield: 4 servings

Ingredients:
Chef Jamie Spice Rub
1 tablespoon unsalted butter
1 tablespoon olive oil
1 1 1/2-pound top sirloin steak (about 1 inch thick)
2 shallots, finely chopped
1 teaspoon drained green peppercorns in brine
1/4 cup Cognac or Brandy
1/4 cup whipping cream
1/2 cups low-salt beef broth

Directions:

Season the steak with your favorite Chef Jamie Spice Rub.
Heat the butter with the olive oil in a large Command Performance skillet. Add the steak to the skillet and sear on both sides until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board.
Add the shallots to the sauté pan and sauté for 2 minutes.
Add the peppercorns and mash with the back of a fork.
Add the Cognac and scrape up any browned bits from the bottom of the pan.
Add the cream and broth and simmer until the sauce is thick enough to coat spoon, whisking occasionally, about 5 minutes.
Slice the steak thinly and serve the steak with sauce.