Prep Time: minutes
Cooking Time: minutes
4 pounds Brandt All Natural top round steak, cubed and placed on skewers
5 tablespoons whole peppercorns
2 tablespoons unsalted butter
1 tablespoons olive oil
1/4 tablespoons cognac, plus 1 tablespoon
1 1/2 tablespoons heavy cream
1 tablespoons Dijon mustard
Remove skewers from refrigerator about 20 minutes before beginning. Coarsely crush peppercorns under a heavy skillet and place on a flat plate. Press skewers into peppercorns on both sides and reserve.
Heat a heavy skillet over medium-high heat for one minute. Add the butter and olive oil. As soon as the butter begins to turn color, add the skewers and cook six minutes on each side for medium rare. Remove skewers, place on a clean plate and tent with aluminum, pour off excess butter/oil mix but do not wipe out the skillet.
Turn heat to high for 30 seconds and OFF of the heat add the 1/3 cup cognac. Ignite the cognac with a long match and gently shake until the alcohol has burned off. Add the cream and Dijon mustard and return pan to medium-high heat. Whisk the sauce and reduce until it is thick enough to coat the back of a spoon, about eight minutes. Place skewers and any accumulated juices as well as one tablespoon of cognac in pan and heat 30 seconds on each side.
Place skewers on plate, sprinkle with sea salt and spoon some sauce over the top. Pass remaining sauce on the side.