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Steak au Poivre
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| 4 | tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick |
| Kosher salt | |
| 2 tablespoons | whole peppercorns |
| 1 tablespoon | unsalted butter |
| 1 teaspoon | olive oil |
| 1/3 cup | Cognac, 1 teaspoon |
| 1 cup | heavy cream |
Directions
Remove the steaks from refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and and add cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 8 minutes. Add the teaspoon on Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
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