Steak au Poivre

Instructions

1. Season the steaks with salt and press the crushed peppercorns onto both sides.
2. In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat.
3. Add the steaks to the skillet and sear for about 4 minutes on each side for medium-rare. Adjust time for desired doneness.
4. Remove the steaks from the skillet and let them rest on a plate.
5. In the same skillet, add the remaining butter and shallots. Sauté until the shallots are soft.
6. Carefully add the cognac to the skillet and ignite with a match to flambé. Let the alcohol burn off.
7. Once the flames subside, add the heavy cream and bring to a simmer, stirring constantly.
8. Return the steaks to the skillet, spoon the sauce over them, and cook for an additional 2 minutes.
9. Serve the steaks with the sauce drizzled over the top.

Prep

• Thaw beef tenderloin steaks if frozen, at least 2 hours in advance.