Steak au Poivre (Pepper Steak)
Steak au poivre is a pan-seared tenderloin with a crust of cracked black peppercorns and a cognac cream sauce made in the same skillet. The sauce is the reason to cook it: the browned bits left by the steaks dissolve into the cognac, then cream and butter turn them glossy and rich. That only works in stainless steel, because a nonstick pan will not leave any fond behind. The optional flambé is easy and makes a good show.
Instructions
Salt both sides of the steaks generously with kosher salt, then press the cracked peppercorns firmly into both sides of each steak. Leave them out for 30 minutes, or until they have come to room temperature.
Melt 1 tbsp of the butter with the olive oil in a large stainless steel skillet over medium high heat. Add the steaks and cook for 5 minutes per side for medium rare, 6 for medium, or 7 for well done, then move them to a plate and keep them warm.
Raise the heat under the pan to high, then turn the heat off and pour in the cognac to deglaze. If you want the flambé, carefully light it with a firestick or kitchen lighter and swirl the pan until the flames die out. You can skip the flame if you prefer.
Set the heat to medium and whisk constantly to loosen the browned bits from the bottom of the pan. Bring to a boil and cook until the liquid has reduced by half.
Whisk in the cream, bring it to a boil, and cook until the sauce has reduced to about ⅓ cup.
Whisk in the remaining butter slowly, 1 tbsp at a time. Spoon the sauce over the steaks and serve while warm.
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