Steak au Poivre with Cognac Cream Sauce

Steps

1. 1

   Press the crushed peppercorns onto both sides of the steaks and season lightly with salt. Let them sit at room temperature for 10 minutes.

2. 2

   Heat the oil and half the butter in a very hot skillet. Sear the steaks for 3 to 4 minutes per side, depending on thickness and desired doneness. Rest them on a warm plate.

3. 3

   Lower the heat slightly. Add the finely chopped shallot to the pan and cook for 1 minute until fragrant.

4. 4

   Deglaze with the cognac and reduce almost completely. Add the beef stock and reduce by half.

5. 5

   Pour in the cream, add the remaining butter, and simmer until the sauce lightly coats the back of a spoon. Adjust the seasoning.

6. 6

   Stir any resting juices from the steaks into the sauce, then serve immediately with the steaks napped in sauce or with the sauce on the side.