Mako Shark Steak Au Poivre

1. 1

   Pat shark slices dry.

2. 2

   Salt lightly.

3. 3

   Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.

4. 4

   Heat clarified butter in heavy, large skillet until hot.

5. 5

   Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side.

6. 6

   Transfer to warm serving plates, and keep warm.

7. 7

   Pour off all but about 1 tablespoon butter from skillet.

8. 8

   Add shallot and toss briefly; carefully add 13 cup Cognac.

9. 9

   Add cream, veal glaze and any juices from fish.

10. 10

    Boil until reduced to consistency that will lightly coat the back of a spoon.

11. 11

    Adjust seasoning with salt and pepper and a few drops of Cognac.

12. 12

    Strain over fish and serve.

* Per serving · 4 servings · Values may vary.