Steak au Poivre

• 2 NY strip or filet mignon (8 oz each)
• 2 tbsp black peppercorns (coarsely cracked)
• 3 tbsp butter
• 2 shallots (minced)
• ¼ cup brandy or cognac
• ½ cup heavy cream
• ¼ cup beef broth
• 1 tsp Dijon mustard
• 1 tsp salt

How to Make It

1. 1

   Press cracked peppercorns into both sides of steaks. Season with salt.

2. 2

   Sear steaks in a hot cast iron skillet with 1 tbsp butter 3-4 minutes per side for medium-rare. Remove and rest.

3. 3

   Add remaining butter and shallots to pan. Cook 2 minutes.

4. 4

   Add brandy — carefully, it may flame. Let reduce by half.

5. 5

   Add broth and cream. Simmer until thickened, about 3 minutes. Stir in mustard.

6. 6

   Serve steaks with sauce poured over.