Steak au Poivre

Ingredients

• 1½ lb beef tenderloin steaks
• 2 tbsp black peppercorns
• 1 tsp kosher salt
• 1 tbsp olive oil
• 2 tbsp butter
• 1 shallot
• ¼ cup cognac or brandy
• ½ cup beef broth
• ½ cup heavy cream
• 2 tbsp fresh parsley (optional)

Steps

1. Pat the beef tenderloin steaks dry with paper towels and season generously with salt. Coarsely crush the black peppercorns and press them firmly onto both sides of each steak.
2. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the steaks and sear for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Remove steaks from the skillet and set aside on a plate, tented with foil.
3. Reduce heat to medium. Add butter and minced shallot to the skillet and cook until softened, about 2 minutes.
4. Carefully pour in the cognac or brandy, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute to burn off the alcohol.
5. Stir in the beef broth and bring to a simmer, reducing by about half, for 2-3 minutes.
6. Pour in the heavy cream and simmer for another 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Taste and adjust seasoning if needed.
7. Return the steaks to the skillet and spoon the sauce over them to coat. Serve immediately, garnished with fresh parsley if desired.