Steak au Poivre

• Meat

  • 4 Beef tenderloin or ny strip steaks

• Baking & Spices

  • 2 tbsp Peppercorns, whole
  • 1 Salt, Coarse

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1/3 cup Cognac

Found on shewearsmanyhats.com

Description

Ingredients

• 4 beef tenderloin or NY Strip steaks, 6-8 ounces each; about 1½-inches thick
• coarse salt
• 2 tablespoons whole peppercorns, crushed
• 1 tablespoon butter
• 1 teaspoon olive oil
• ⅓ cup Cognac
• 1 cup heavy cream

Directions

• Trim away any edge fat or gristle from steaks. Salt all sides. Press about ½ tablespoon of fresh course ground black pepper onto each side of each steak. Set at room temperature for 30-45 minutes.
• Heat heavy skillet on medium high.* Add butter and olive oil. Just as butter begins to smoke, place steaks in pan. For medium rare, cook for 4 minutes on each side. Adjust cook time according to desired doneness. Transfer steaks to plate; cover loosely with foil; set aside.
• Turn burner off. Carefully pour Congac into hot frying pan. Carefully light the alcohol with a long lighter or match; shake and swirl pan around until the flame burns out. Turn heat back on to medium. Whisk in the cream. Continue whisking and bring to a simmer; continue cooking, stirring/whisking until sauce lightly thickens, about 6-8 minutes. Salt and pepper to taste.
• Turn off the heat; add steaks back to the pan. Flip to coat all sides with sauce. Serve immediately.