Steak au Poivre with Cognac Cream Sauce

Ingredients:

For the Steak au Poivre:

2 filet mignon or sirloin steaks (about 6-8 oz each)

2 tbsp black peppercorns, coarsely crushed

Salt, to taste

2 tbsp olive oil

2 tbsp butter

For the Cognac Cream Sauce:

1/4 cup cognac (or use beef broth for a non-alcoholic version)

1/2 cup heavy cream

1 tbsp Dijon mustard

Salt and pepper, to taste

1 tbsp butter

Instructions:

Prepare the Steaks:

Pat the steaks dry and season both sides with salt. Press the coarsely crushed peppercorns onto both sides of the steaks, ensuring they stick to the meat.

Cook the Steaks:

Heat olive oil and butter in a skillet over medium-high heat. When hot, add the steaks and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Remove the steaks from the pan and set aside to rest.

Make the Cognac Cream Sauce:

In the same skillet, carefully add the cognac (be cautious of flames if using alcohol). Stir to deglaze the pan and scrape up any browned bits.

Let the cognac reduce for 1-2 minutes, then stir in the Dijon mustard and heavy cream. Simmer the sauce for 2-3 minutes until it thickens slightly. Season with salt and pepper to taste, then stir in the butter for a smooth finish.