Steak au Poivre

Prep time: 10 minutes
Cook time: 15 - 20 minutes
Makes: 4 servings

4 Steaks
¼ cup Black peppercorns, whole
To taste Sea salt
4-5 tablespoons Unsalted butter
1 Shallot, cut into slices
¼ cup Cognac
1 tablespoon Dijon mustard
1/3 cup Chicken stock
½ cup Heavy whipping cream

1. Season the steaks:

-Let steaks sit at room temperature for about 30 minutes.
-Crack peppercorns using bottom of a heavy pan or place in a plastic bag and use a meat mallet.
-Salt both sides of the steaks and generously press in cracked peppercorns.

2. Cook the steaks:

-Heat a large skillet over a medium high flame until hot and add 2-3 tablespoons butter until melted.
-Add steaks and cook on first side until dark brown sear is created, about 3-5 minutes.
-Flip steak over, add remaining butter and cook to desired degree of doneness.
-Remove steaks from pan and let rest, covered, while making pan sauce.

3. Create pan sauce:

-Reduce flame to medium, add shallot and cook until translucent, about 2 minutes.
-Deglaze pan by adding cognac and scraping off browned bits from the bottom of the pan.
-Add mustard, chicken stock and cream.
-Turn heat to high and cook until thickened, about 5 minutes.
-Serve with steaks.

Class Notes

-Filet mignon, sirloin or New York strip steaks are excellent choices for this dish.