Steak au Poivre

Ingredients

• 2 8 oz steaks Beef tenderloin or strip steaks
• 2 tbsp Black peppercorns
• 1 tsp Kosher salt
• 2 tbsp Unsalted butter
• 1 tbsp Vegetable oil
• 1 small, minced Shallot
• 1/4 cup Cognac or brandy
• 1/2 cup Heavy cream
• 1 tsp Dijon mustard(optional)
• 1 tbsp, chopped Fresh parsley(optional)

Instructions

1. 1

   Pat the steaks dry with paper towels. Coarsely crush the peppercorns using a heavy skillet or the bottom of a pan, then press the crushed pepper firmly onto both sides of each steak along with the salt. Let the steaks sit at room temperature while you prep the other ingredients (about 5 minutes of the 10-minute prep time).

2. 2

   Heat the vegetable oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, until a deep brown crust forms. Transfer the steaks to a plate and tent loosely with foil to rest.

3. 3

   Pour off excess fat, leaving about 1 tablespoon in the pan. Reduce heat to medium, add 1 tablespoon of butter and the minced shallot, and cook for 1-2 minutes until softened.

4. 4

   Carefully add the cognac (it may flame briefly), scraping up the browned bits from the bottom of the pan. Simmer until reduced by half, about 1-2 minutes.

5. 5

   Stir in the heavy cream and Dijon mustard, and any accumulated juices from the resting steaks. Simmer for 2-3 minutes until the sauce thickens enough to coat a spoon. Swirl in the remaining tablespoon of butter and season with salt to taste.

6. 6

   Slice the steaks against the grain, spoon the cognac cream sauce over the top, garnish with chopped parsley, and serve immediately.