Steak au Poivre (Pepper Steak)

• Kosher salt
• 4 ea. (24–32 ounces) beef tenderloin steaks, 1 inch thick
• 2 tbsp black peppercorns, cracked
• ⅓ cup cognac
• 1 cup heavy cream
• ¼ cup unsalted butter, divided
• 2 tsp olive oil

Ingredients for 6 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit for 30 minutes or until room temperature.

2. 2

   Melt 1 tbsp butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.

   Stovetop
3. 3

   Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick or kitchen lighter, then swirl the pan until flames die.

4. 4

   Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half.

   Stovetop
5. 5

   Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup.

   Stovetop
6. 6

   Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm.