A recipe for Mako Shark Steak Au Poivre. Follow the simple recipe instructions for Mako Shark Steak Au Poivre shared by other home cooking experts.
Ingredients12 slices Mako shark, ( at 4 oz. each), skin removed
Pepper, coarsely crushed
1/2 c. Butter, clarified **
3 Tbs. Shallots, finely chopped
1/3 c. Cognac, plus more as needed
2 c. Whipping cream
2 Tbs. Veal glaze ** OR 1/3 c. Veal stock **
** See recipes for Clarified Butter, Veal Glaze and Veal Stock.
DirectionsPat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating. Heat clarified butter (*) in heavy, large skillet until hot. Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm. Pour off all but about 1 Tbs. butter from skillet. Add shallot and toss briefly; carefully add 1/3 cup Cognac. Add cream, veal glaze (*) and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Stanley Kramer, Oyster Bar and Restaurant, : Grand Central Station, NYC