Title: Mako Shark Steak Au Poivre
Categories: Seafood Regional
Yield: 6 Servings

4	lb	Mako shark, cut into slices - about 4 ounces each, - skins r
1/2	c	Butter, clarified
3	tb	Shallots, finely chopped
1/3	c	Cognac, plus more as needed
2	c	Whipping cream
2	tb	Veal glaze * OR
1/3	c	Veal stock *

* See other recipes for preparation of this ingredient.

Pat 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 tablespoon 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

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