Steak au Poivre
Recipe: https://recipestripper.com/recipes/ef01632a-0cf4-4137-ab42-43b818297bbe
Original source: https://www.sipandfeast.com/steak-au-poivre/
Recipe image: https://www.sipandfeast.com/wp-content/uploads/2023/12/steak-au-poivre-recipe-snippet-3.jpg

This restaurant-worthy steak au poivre combines peppercorn-crusted steak that's seared and smothered in a creamy cognac and peppercorn sauce. It's easy to make and always impressive.
Yield: 2
Prep time: PT5M
Cook time: PT20M
Total time: PT25M

Ingredients
- 2 12 ounces New York strip steaks (trimmed and removed from fridge 1 hour before)
- 3 tablespoons black peppercorns (coarsely crushed)
- 2 teaspoons kosher salt
- 2 tablespoons neutral oil (avocado, vegetable, canola, etc.)
- 1 medium shallot (minced)
- 1/3 cup cognac or brandy
- 1 cup heavy cream
- 1 tablespoon unsalted butter (cold)
- 1 tablespoon green peppercorns (optional)

Instructions
1. Heat a large stainless steel or cast iron pan to medium heat.
2. Pat the steaks dry with paper towels and season with kosher salt.  Place the crushed peppercorns on a plate and press the steaks into the peppercorns on both sides to form a crust.
3. Add the vegetable oil to the hot pan and once shimmering add the steaks.  Cook the steaks, undisturbed, for 4 minutes per side.  If the steaks have a large amount of fat on their sides, stand them up with tongs and sear until browned.
4. Cook the steaks until desired doneness (I prefer 120-125f initially which will allow carryover heat to bring steaks to medium-rare of 130-135f) then place the steaks on a cutting board and tent with foil.  See notes below for extra thick steaks.
5. Pour off the excess fat from the pan and add the shallot and a pinch of salt.  Cook for 2-3 minutes or until soft.  Remove the pan from the heat and add the cognac.  Place the pan back on the heat and turn the heat to medium-high.  Cook until the cognac is almost evaporated (~2 minutes).
6. Add the cream to the pan and bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
7. Add the green peppercorns (optional) and season the sauce with salt to taste.  Turn off the heat and whisk in the butter.  Place 1/4 of the sauce at the bottom of two separate plates.  Plate the steaks and pour the remaining sauce on top of each steak.  Enjoy!