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Additional Items

Thick and meaty top sirloin steaks, seasoned for extra beefy flavor and tenderness.
8 (7oz.) patties when purchased in the Chef's Choice Package

Recommended Wine Selection:
Cabernet Sauvignon or Zinfandel
  • Cooking Tips
  • Nutritional Info
  • Recipes

Serving Size 4oz
Servings/Container 10
Calories 260
Calories from Fat 73
% Daily Value
Total Fat 8.2g 13%
Saturated Fat 3.1g 16%
Trans Fat 0g %
Cholesterol 82mg 27%
Sodium 91mg 4%
Protein 43.4g  
Vitamin C 0% . Calcium 8%
Iron 40% .  


Crack the peppercorns in a mortar & pestle or with a rolling pin on board (I would put them in a plastic bag to keep them from flying all over the kitchen). Press the cracked peppercorns into the steaks. Heat butter in a heavy skillet. Sear steaks over med-high heat, both sides, turning with tongs. Reduce heat to med. and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add shallots to pan and saute a minute or so. Add cognac and wine - boil 2 minutes, stirring. Add beef broth and boil 2 more minutes, scraping up bits from the pan.

Stir in cream, heat through but don't boil. Pour sauce over steaks and serve.