Eric in LB's Steak Au Poivre

Submitted by Eric in LB

"This has long been a staple for dinner parties and always one of my favorites. I have also prepared this using lamb chops instead of steads and it is also wonderful. This is my interpretation of this exquisite French favorite. I hope you enjoy it as much as I do!"

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Ready In:: 30mins
Ingredients:: 8
Yields:: 4 steaks
Serves:: 4

ingredients

3 tablespoons peppercorns, cracked
24 ounces filet of beef (1 1/2 inch thick)
2 teaspoons kosher salt
2 tablespoons butter
1 tablespoon vegetable oil
¹⁄₃ cup cognac
1 cup beef stock
¹⁄₂ cup heavy cream

directions

To crack peppercorns, wrap them in a clean dish cloth and crush them by firmly pressing on peppercorns with the bottom of a heavy skillet or by tapping gently tapping with a mallet. Peppercorns should be cracked to release their flavor, not ground. Avoid food mill processing. This really makes a difference!
Press cracked peppercorns generously on both sides of the beef filets, covering evenly. Season liberally on both sides of the filets with kosher salt.
Heat butter and oil in a large heavy skillet (cast-iron or Le Creuset type) over medium-high heat.
Add filets and cook until well browned, approximately 4 minutes on each side for medium rare preparation.
Transfer steads to four warmed plates and cover loosely with foil to retain heat while preparing the sauce.
Add Cognac to the hot skillet, then carefully ignite. Make sure to keep a tight-fitting lid handy so the flames can be readily extinguished if needed. Allow alcohol to burn off for about 1 minute, then add the stock.
Cook until the sauce is reduce by half, approximately 5 minutes.
Add cream and continue to cook, stirring occasionally until thick, about another 4-6 minutes.
Season with salt and pour the sauce over the steaks.
Serve immediately.