Steak Au Poirve

Ingredients

• to taste kosher salt
• 4 beef tenderloin steaks
• 2 tbsp black peppercorns, cracked
• ⅓ cup cognac
• 1 cup heavy cream
• ¼ cup unsalted butter
• 2 tsp olive oil

Steps

1. Sprinkle the steaks on both sides liberally with kosher salt.
2. Press the peppercorns into both sides of each steak.
3. Let sit for 30 minutes or until room temperature.
4. Melt 1 tbsp butter with oil in a large stainless steel skillet over medium high heat.
5. Add the steaks.
6. Cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done.
7. Remove from the pan.
8. Keep warm.
9. Raise heat in the pan to high.
10. Turn off the heat.
11. Deglaze the pan with the cognac.
12. Carefully ignite with a firestick or kitchen lighter.
13. Swirl the pan until flames die.
14. Put heat to medium.
15. Whisk continuously to remove fond.
16. Bring to a boil.
17. Cook until liquid has reduced by half.
18. Whisk in the cream.
19. Bring to a boil.
20. Cook until liquid has reduced to ⅓ cup.
21. Slowly whisk in the butter, 1 tbsp at a time.
22. Spoon the sauce over the steaks.
23. Serve warm.