Steak Au Poirvre

Steak Au Poivre

2 Sirloin steaks, 12 to 14 ounces each or 4 Tenderloin Steaks 4 to 6 ounces each and no more than 1 1/2 inches thick

Sea Salt

2 tablespoons whole peppercorns

1 tablespoon unsalted butter

1 teaspoon olive oil

1/3 cup Cognac

1 cup heavy

Directions

. Sprinkle all sides of steak with salt.

Coarsely crush the peppercorns with a back of a spoon or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare,cook for 4 minutes on each side. Once done, remove the steaks to a plate, Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Add the cream. Bring the mixture to a boil and  whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Season to taste with salt. Add the steaks back to the pan, spoon the sauce over heat approx 1 minute and serve.