Great for stews, BBQ and soups. Also called the hanging tender cut. Similar to the skirt steak and full of flavor. It can be tough and grainy if not properly cooked. Can be grilled if marinated or braised in a liquid.
Package includes one pound steak.
In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper, crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet. Pat steaks dry and coat both sides with salt and peppercorn mixture.
In a 10 inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 2 to 3 minutes on each side for medium rare. Transfer to plates and cover to keep warm.
Pour of any excess oil from skillet and add shallots and 1/2 cup of broth and deglaze pan. Add cream and Cognac. Boil mixture, scraping up browned bits, until sauce thickens and coats the back of spoon, about 1 minute.
Finish sauce by whisking in mustard. Taste and season sauce with salt, if necessary and spoon over steaks.
