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Steak au Poivre (Pepper Steak)
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Ingredients
- Kosher salt
- 4 ea. (24–32 ounces) beef tenderloin steaks, 1 inch thick
- 2 tbsp black peppercorns, cracked
- ⅓ cup cognac
- 1 cup heavy cream
- ¼ cup unsalted butter, divided
- 2 tsp olive oil
Method
- Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit for 30 minutes or until room temperature.
- Melt 1 tbsp butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.
- Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick or kitchen lighter, then swirl the pan until flames die.
- Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half.
- Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup.
- Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm.