Mako Shark Au Poivre
Ingredients
- 2 Shark steaks
- 2-3 tbsp crushed peppercorns
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 tbsp Cognac or Brandy
- kosher salt
Instructions
- Pat shark steaks dry and coat both sides with peppercorn mixture.
- In a skillet, heat butter and oil over moderate heat and cook steaks for 5-6 minutes per side, depending on desired level of doneness. Season steaks with salt and transfer to plates. Keep warm.
- Pour off excess fat from skillet and add Brandy or Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats back of spoon, about 1 minutes.
- Spoon the sauce over steaks and serve.