Steak Au Poivre
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Instructions
Season both sides of each steak with the salt and pepper. Heat the oil in a large heavy skillet over high heat, and then saut the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 175-degree oven.
Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; saut for 5 minutes, until cooked. Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately.
