Steak au Poivre Rapide

Ingredients

• 2 steaks (about 8 oz each) Beef tenderloin or sirloin steaks (1 inch thick)
• 2 tbsp Black peppercorns
• 1 tsp Kosher salt
• 2 tbsp Unsalted butter
• 1 tbsp Olive 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 steaks dry. Coarsely crush peppercorns with a heavy pan or spice grinder and press firmly onto both sides of each steak along with the salt. Let sit at room temperature while the pan heats (about 5 minutes).

2. 2

   Heat olive oil and 1 tbsp butter in a heavy skillet over medium-high heat until shimmering. Sear steaks 3-4 minutes per side for medium-rare (internal 130-135°F). Transfer to a plate and tent with foil to rest.

3. 3

   Lower heat to medium. Add remaining butter and the minced shallot to the skillet; cook 1 minute until softened, scraping up browned bits.

4. 4

   Carefully add cognac (off heat if using gas) and simmer 1 minute to reduce and deglaze the pan.

5. 5

   Stir in heavy cream and Dijon mustard; simmer 2-3 minutes until sauce thickens enough to coat a spoon. Season with salt to taste.

6. 6

   Spoon sauce over steaks, sprinkle with parsley, and serve immediately.