Steak au Poivre with Cognac Cream Sauce

Step 1

Season the steaks with salt, then press the cracked peppercorns firmly onto both sides of each steak.

Step 2

Melt the butter in a heavy skillet over medium-high heat and sear the steaks for 4 minutes per side for medium-rare, until the internal temperature reaches 130-135°F. Remove and let rest.

Step 3

Add the shallot to the skillet and cook for 2 minutes, until softened.

Step 4

Remove the skillet from the heat, add the cognac, and carefully ignite it with a long lighter or return briefly to the heat to let the alcohol burn off, about 1 minute.

Step 5

Add the beef broth and simmer for 3 minutes, scraping up any browned bits.

Step 6

Stir in the heavy cream and simmer for 3 minutes, until the sauce thickens slightly.

Step 7

Slice the steaks or leave whole, and spoon the cognac cream sauce generously over the top before serving.