Steak au Poivre

By TPMay

Ingredients

• 4 8-ounce beef tenderloins
• 1 1/4 inches thick salt
• 2 tablespoons black peppercorns, coarsely crushed
• 2 tablespoons canola oil
• 1 tablespoon cold butter
• 1/3 cup cognac, plus 1 tablespoon
• 1/2 cup cream

Preparation

Step 1

Let the steaks sit at room temperature for 30 minutes. Season with salt and some crushed peppercorns.
In a large pan, heat the oil until it's almost smoking. Add the steaks. Sear for 3 to 4 minutes over medium-high heat, until brown. Flip; cook for another 3 to 4 minutes for medium rare. Remove the steaks from the pan; cover with aluminum foil to keep them warm.
Drain the excess grease from the pan. Add the butter; toast the remaining peppercorns over medium heat for 1 minute.
Add ⅓ cup cognac; reduce ⅔ over high heat. Add the cream and reduce ⅔ or until the cream coats the back of a spoon.
Add the remaining cognac. Season to taste, spoon the sauce over the steaks, and serve immediately.