Peppered Shark
3 Tbsp Butter 3 Tbsp Chopped shallots
1/3 cup Cognac or other brandy 1 cup Chicken stock or canned low-fat
2/2 cup Beef stock or canned unsalted 2 cup Whipping cream Salt 6 1 1/2-inch-thick shark steak 2
Tbsp Coarsely ground pepper
Melt 1 tablespoon butter in heavy large medium saucepan over medium-high heat. Add shallots and
saute' until just tender, about 3 minutes. Add Cognac and simmer until liquid is reduced to 1
tablespoon, about 4 minutes. Stir in chicken and beef stocks. Simmer until reduced to 1/3 cup, about
10 minutes. (Can be prepared 1 day ahead. Chill.) Bring stock mixture to boil. Add cream and simmer
until liquid is reduced to 1 1/2 cups, about 20 minutes. Season with salt. Keep warm. Pat shark
steaks dry. Season with salt. Sprinkle both sides of shark generously with pepper. Melt remaining 2
tablespoons butter in heavy large skillet over medium-high heat. Add shark and fry until cooked
through, about 4 minutes per side. Transfer to plates. Serve with sauce over or under the fish.
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