Steak au Poivre

By Golfwidow7

Ingredients

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches
• thick
• Kosher salt
• 1 1/2 tablespoons whole peppercorns coarsly crushed
• 1 tablespoon olive oil
• 2 tablespoon unsalted butter
• 1 small shallot, minced
• 1/3 cup Cognac
• 1/3 cup heavy cream
• 1 tablespoon chnopped parsley

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides 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 fillets, on both sides, into the pepper until it coats the surface. Set aside.

Heat oil in a cast iron or stainless steel skillet over medium-high heatuntil simmering. Add the steaks and cook to yhour desired doneness (2-3 minutes per side for medium rare)(about 5-6 min. per side for medium), Transfer steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the panm, but not the bits.

REDUCE the heat to mediumand add butter. When melted, add the shallot and cook until softened, about 1 min.

Off of the heat, add 1/3 cup Cognac to the pan. Return the pan to medium heat and whisk until Cognac reduces to a glaze, 1-2 minutes.Whisk in the cream and simmer until slightly thickened, 1 - 2 more minutes. Stir in parsley and salt to taste.
Add the steaks back to the pan, spoon the sauce over, and serve.