Steak au Poivre

This is a simple take on traditional steak au poivre. It can be prepared with most tender cuts of meat appropriate for quick cooking, but I prefer a New York strip or filet / tournedos, depending on if the latter can be found on sale. I love to serve this for a special former dinner with pommes frites or even as a casual midnight supper after coming in from the bar. It's quick and delicious but still very special. 

The cooking time depends on the thickness of the steaks and how you prefer your steak to be cooked. I am a rare to medium rare enthusiast so you'll find my recipe recommendation comes out just shy of medium rare on a filet.

Steak au Poivre for Two
Serves 2, obviously
Prep Time: 10 minutes
Cook Time: 10-15 minutes

• 2 steaks, recommend New York strip or filet
• 1/4 cup very coarsely ground black pepper
• crush with the bottom of a pan in a sheet pan if your pepper mill will not grind it coarsely enough
• 2 tbsp butter
• 1 tbsp vegetable oil
• 2 tsp kosher salt
• 1/2 cup cognac
• 1/2 cup beef stock
• 1 finely chopped shallot
• 1 clove garlic, very finely chopped
• 2 tbsp chopped parsley

Rub the steaks with vegetable oil and coat on both sides with peppercorns. Make sure they adhere well.
Melt the butter in a heavy bottom skillet until foaming. Do not use non-stick.
Sear the steaks on both sides until desired temperature is achieved. Roughly 3-5 minutes on per side should do. Set aside.
In the pan, add the shallots and garlic and saute until softened. Pour in the cognac and light over the flame for a really dramatic show. 
Reduce until the consistency is almost syrupy and then add the beef stock. Allow to come to a simmer. Whisk in 1 tbsp of butter and serve immediately over the steak.