Steak Au Poivre

01Method

1. 1

   Take the steaks out of the refrigerator at least 30 minutes before cooking, up to 1 hour ahead. Season all surfaces with salt.

2. 2

   Crush the peppercorns coarsely using a mortar and pestle, a heavy skillet base, or a mallet with a pie pan. Tip the crushed pepper onto a flat plate and firmly press each fillet into it on both sides to form an even crust. Leave to rest.

3. 3

   Heat the butter and olive oil together in a medium skillet over medium heat. When the fat begins to turn golden and smoke, carefully lay the steaks in the pan. Cook 4 minutes per side for medium-rare. Transfer the steaks to a plate, cover loosely with foil, and rest. Drain away excess fat from the pan without cleaning it.

4. 4

   Remove the pan from the heat and pour in the Cognac (reserving a small amount). Ignite carefully with a long match or firestick and swirl the pan gently until the flames subside. Return the pan to medium heat and stir in the cream.

5. 5

   Bring the sauce to a boil, whisking continuously until it thickens enough to coat the back of a spoon, about 5 to 6 minutes. Stir in the reserved Cognac and adjust seasoning with salt. Return the steaks to the pan, spoon the sauce generously over them, and serve immediately.