Steak au Poivre

A tender pepper crusted steak with a cognac cream sauce.

This recipe calls for tenderloin (filet mignon) but I saw others calling for beef top-loin (strip) steaks. I wanted to ensure the most tender so I used the tenderloin...talk about melt in your mouth...mmmm. However, with this sauce, I don't think you could go wrong with any cut of beef...absolutely delicious!

Ingredients:

4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick

Kosher salt

2 tablespoons whole peppercorns (I used a peppercorn medley, but original recipe called for black)

1 tablespoon butter

1 teaspoon olive oil

1/3 cup Cognac, plus 1 teaspoon

1 cup heavy cream

Directions:

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking (important for even cooking of steak).

Preheat oven to 200°F.

Sprinkle all sides of steaks with salt.

Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate.

Press the steaks, 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 oven safe dish, tent with foil and put in oven to keep warm while preparing sauce.

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.

Please make sure away from burner or anything that may catch fire. Be prepared with lid to smother flame if necessary. As you can see, the cognac is very flammable.

Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes.

Add the teaspoon of Cognac and season, to taste, with salt.

Add the steaks back to the pan to coat bottom of steak with sauce. Transfer steaks to plate and spoon the sauce over top of each steak, and serve.