Steak au Poivre

Crushing the Peppercorns Crush the mixed peppercorns using a mortar and pestle until coarsely ground.

Seasoning the Steaks Season the steaks with salt, then press the crushed peppercorns into both sides of the steaks.

Cooking the Steaks Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the steaks and cook to the desired doneness, about 4-5 minutes per side for medium-rare. Transfer the steaks to a plate and cover with foil to keep warm.

Preparing the Sauce In the same skillet, melt the remaining 1 tablespoon of butter. Add the shallots and cook until softened, about 2 minutes. Carefully add the cognac and ignite with a long match to flambé. Once the flame subsides, stir in the heavy cream and bring to a simmer. Cook until the sauce has thickened slightly, about 3-4 minutes.

Serving the Steak Serve the steaks topped with the creamy peppercorn sauce.