Steak au Poivre (Pepper Steak)

Ingredients

• 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

Method

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. 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.
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. Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half.
5. Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup.
6. Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm.