Steak au Poivre

Last night, I did something that’s become quite rare for me — I watched television! Since I work from home, I often work on projects after my daughter goes to bed. And when I’m not doing that, I’m working on one of my novels. So TV time has become a real treat.

Last night, my husband and I watched one of our favorite Food Network shows, Good Eats with Alton Brown. He made a dish that’s decadent and delicious – looks like the kind of thing you’d prepare for a dinner party or for a nice dinner alone with the spouse. And it looked so easy!! I’m always searching for things I can whip up quickly for guests. I think I’ll try this one this weekend, when my parents are here.

What’s the recipe? It’s Steak au Poivre. I’m printing it here, courtesy of the Food Network website.

Ingredients:

• 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
• Kosher salt
• 2 tablespoons whole peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup Cognac, plus 1 teaspoon
• 1 cup heavy cream

Directions:

• Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
• Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

• In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
• Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.