Steak au Poivre

by Amanda Liffiton

This classic French recipe is sure to impress at your next cozy dinner for two – a pan-seared filet mignon coated in fresh peppercorns and soaked in a Cognac sauce.

INGREDIENTS

Two 6-ounce filet mignons
1 teaspoon kosher salt
1 tablespoon whole peppercorns
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/3 cup finely chopped shallots
1/2 cup Cognac
3/4 cup heavy cream
1 teaspoon Dijon mustard

PREPARATION

Pat filet mignons dry and season on all sides with kosher salt.
Seal whole peppercorns inside a sandwich bag and crush them with a mallet or iron skillet.
Press crushed peppercorns evenly onto both sides of steaks.
Heat vegetable oil in iron skillet over medium-high heat and add meat, cooking for about 4 minutes on each side.
Transfer steaks to a plate and tent with foil.
Pour off excess fat from iron skillet, add butter and chopped shallots.
Cook on medium-low heat, stirring constantly, until shallots are golden brown.
Slowly pour Cognac into pan and bring to a boil, stir occasionally.
When liquid is reduced to a glaze, add heavy cream and mustard and gently boil until sauce thickens.
Plate the steaks and spoon sauce on top.