INGREDIENTS
2-3 TBSP. crushed peppercorns
2 boneless shark steaks
1 TBSP. butter
1 TBSP. vegetable oil
Salt to taste
2 TBSP. cognac or brandy
DIRECTIONS
Pat steaks dry and coat
both sides with crushed peppercorns.
In skillet, heat butter and oil over moderate heat; cook steaks 4 to 5 minutes on each side for medium-rare.
Season with salt; remove to plates.
Pour off excess fat from skillet and add cognac or brandy.
Boil mixture, scraping up browned bits until sauce thickens and coats back of spoon.
Spoon over fish and serve.
Serves 2.
