Cookbook:Steak au Poivre (Pepper Steak)

Pepper steak is a dish where tender beef steaks are crusted with cracked peppercorns and then seared in a hot pan. A pan sauce can then be made of the meat drippings.

Ingredients

 * Kosher salt
 * 4 ea. (24–32 ounces) beef tenderloin steaks, 1 inch thick
 * 2 tbsp black peppercorns, cracked
 * ⅓ cup cognac
 * 1 cup heavy cream
 * ¼ cup unsalted butter, divided
 * 2 tsp olive oil

Procedure

 * 1) Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit for 30 minutes or until room temperature.
 * 2) Melt 1 tbsp butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.
 * 3) Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick or kitchen lighter, then swirl the pan until flames die.
 * 4) Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half.
 * 5) Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup.
 * 6) Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm.

Notes, tips, and variations

 * Don't even think about using a nonstick pan. You can't build a pan sauce in a nonstick skillet.
 * If you don't want to ignite the cognac, you do not have to. It just makes a performance that makes people stare at you with amazement.

Warnings

 * If you do choose to ignite, remember to keep a lid, in case things get out of hand, and a fire extinguisher, in case something bad happens and you need it.