One of my favorite meals is steak au poivre. I was lucky enough to receive some peppercorns in brine as a gift, as they are a bit hard to find. If you can find them they are 100% worth it to really make this dish pop.This dish is best served with some fries and a salad with homemade vinaigrette.
Steak Au Poivre
2 filet mignons, 1-1 ½ inches thick, at room temperature
1/2 Tbsp. canola oil
½ Tbsp. butter
1 Tbsp. peppercorns in brine
2 Tbsp. Cognac
¼ cup heavy cream
Add salt and pepper to steaks, heavily. Heat a heavy-bottomed skillet over high-heat. Add oil and butter. Once butter is melted add steaks and cook 3 minutes on each side for rare steaks. Cover steaks with foil to rest. Add peppercorns to the pan. Add cognac and either flame or lower heat to medium heat and allow alcohol to boil off. Lower heat again and add cream and let bubble for 3 minutes. Taste and add salt if needed. Spoon sauce over steaks and serve.
Inspired by Around My French Table