Classic French Steak Au Poivre
Ingredients:
2 boneless beef steaks (such as filet mignon or ribeye)
2 tbsp whole black peppercorns, crushed
1 tbsp olive oil
2 tbsp unsalted butter
1/4 cup cognac or brandy
1/2 cup heavy cream
Salt to taste
Instructions:
Pat the steaks dry and season with salt. Press the crushed peppercorns firmly onto both sides of the steaks.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the steaks for 3-4 minutes per side for medium-rare, then transfer to a plate and tent with foil.
Reduce heat to medium and add cognac, scraping the pan to deglaze. Let it simmer for 1-2 minutes.
Stir in heavy cream and the remaining butter. Simmer until the sauce thickens slightly.
Return the steaks to the pan, spoon the sauce over them, and cook for 1 minute.
Serve hot with additional sauce drizzled over the top.